Curds production: new technologies

Valeriy Aleksandrovich Lyalin; Лялин Валерий Александрович; A V Fedotov; Федотов А В; V A Lyalin; Lyalin V A; A V Fedotov; Fedotov A V

Curds production: new technologies

Authors: Lyalin V.A.¹, Fedotov AV¹, Lyalin VA¹, Fedotov AV¹
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Issue: No 10 (2009)
Pages: 45-45
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325230
ID: 325230

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Abstract

Application of membrane technologies at curds manufacturing gives possibility to preserve whey proteins in the finished product. Meanwhile filtrate does not contain protein fraction, is sterile and can be used for drinks, milk sugar and other products manufacturing.