On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency

Ultrafiltration (UF) and microfiltration (MF) are widely-used technologies to standardize the protein content of cheesemilk. Our previous work demonstrated that protein retention of a 0.1-µm MF spiral-wound membrane (SWM) was lower, but close to that of a 10 kDa UF one. Considering that the...

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Bibliographic Details
Main Authors: Julien Chamberland, Dany Mercier-Bouchard, Iris Dussault-Chouinard, Scott Benoit, Alain Doyen, Michel Britten, Yves Pouliot
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Foods
Subjects:
efficiency
microfiltration
ultrafiltration
cheesemilk standardization
process simulation
Online Access:https://www.mdpi.com/2304-8158/8/6/198

Internet

https://www.mdpi.com/2304-8158/8/6/198

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