Izvorni znanstveni članak
Whey microfiltration
Anica Borović
; "Dukat" d.d. Mljekara Zagreb, M. Čavića 9, 10000 Zagreb
Ljerka Kršev
Sažetak
The influence of whey microfiltration on improvement of its bacteriological quality was studied using membranes type GRM 0.45 PP, 1.0 PP and GRM 2.0 PP. The results indicated that the membranes type GRM 0.45 PP can eliminate 99.74% of viable bacteria from whey (sweet and acid). Membranes of this type retaine completely Coliform bacteria, as well as bacterial species Proteus and Staphylococcus.
Ključne riječi
whey microfiltration; sweet and acid whey; viable bacteria counts reduction
Hrčak ID:
95192
URI
Datum izdavanja:
17.8.1994.
Posjeta: 1.163 *