ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT

ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT

This work offers a view on the outcomes of a study focusing on ultrafiltration of curd whey treated on the basis of the membrane electroflotation method in order to ensure more complete extraction of whey proteins when processing recoverable dairy crude. The feature that makes the method different i...

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Bibliographic Details
Main Authors:	Evdokimov I.A., Titov S.A., Polyansky K.K., Saiko D.S.
Format:	Article
Language:	English
Published:	Kemerovo State University 2017-06-01
Series:	Foods and Raw Materials
Subjects:	Whey ultrafiltration electroflotation membrane technology
Online Access:	http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=14

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