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Proteins precipitation from UF concentrated whey II

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Puni tekst: hrvatski, pdf (3 MB) str. 323-346 preuzimanja: 310* citiraj
APA 6th Edition
Tratnik, Lj. (1982). Precipitacija proteina ugušćene sirutke ultrafiltracijom II. Mljekarstvo, 32 (11), 323-346. Preuzeto s https://hrcak.srce.hr/116087
MLA 8th Edition
Tratnik, Ljubica. "Precipitacija proteina ugušćene sirutke ultrafiltracijom II." Mljekarstvo, vol. 32, br. 11, 1982, str. 323-346. https://hrcak.srce.hr/116087. Citirano 15.05.2021.
Chicago 17th Edition
Tratnik, Ljubica. "Precipitacija proteina ugušćene sirutke ultrafiltracijom II." Mljekarstvo 32, br. 11 (1982): 323-346. https://hrcak.srce.hr/116087
Harvard
Tratnik, Lj. (1982). 'Precipitacija proteina ugušćene sirutke ultrafiltracijom II', Mljekarstvo, 32(11), str. 323-346. Preuzeto s: https://hrcak.srce.hr/116087 (Datum pristupa: 15.05.2021.)
Vancouver
Tratnik Lj. Precipitacija proteina ugušćene sirutke ultrafiltracijom II. Mljekarstvo [Internet]. 1982 [pristupljeno 15.05.2021.];32(11):323-346. Dostupno na: https://hrcak.srce.hr/116087
IEEE
Lj. Tratnik, "Precipitacija proteina ugušćene sirutke ultrafiltracijom II", Mljekarstvo, vol.32, br. 11, str. 323-346, 1982. [Online]. Dostupno na: https://hrcak.srce.hr/116087. [Citirano: 15.05.2021.]

Sažetak
The whey was concentrated by means of ultrafiltration. Thus, the transportation of concentrates and the heat energy consumption for the coagulation of the proteins were reduced. Tests have shown that an economic whey concentration ratio was 1/4 to 1/10 of initial volume. The protein amount in relation to the native whey has increased twice, at the 1/4 concentration ratio, and 4-5 times at the 1/10 concentration ratio. The average yield of the albumin cheese was 2.3 % from the native whey, and no essential differences to the coagulation method or the concentration ratio (1/5 or 1/10). Produced albumin cheese can be consumed as a fresh cheese or with other food. Due to the high percentage of proteins and good quality characteristics it is a food of high nutritive value.

Ključne riječi
whey; proteins precipitation; ultrafiltration

Hrčak ID: 116087

URI
https://hrcak.srce.hr/116087

[hrvatski]

Posjeta: 515 *