Effects of Homogenization and Ultra-high Temperature Processing on the Properties of Whole Milk Concentrated by a Multiple-Membrane Separation System
Three different concentrated whole milks (2.5x, 2.75x, and 3.0x) were produced by mixing equal parts of ultrafiltration retentate of whole milk and reverse osmosis retentate of the UF milk permeate. The concentrated whole milks were ultra-high temperature processed by direct steam injection (140.6°C...
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| Format: | Others |
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DigitalCommons@USU
1995
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| Online Access: | https://digitalcommons.usu.edu/etd/5414 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6475&context=etd |