Curds production: new technologies
- Autores: Lyalin V.A.1, Fedotov AV1, Lyalin VA1, Fedotov AV1
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Afiliações:
- Edição: Nº 10 (2009)
- Páginas: 45-45
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325230
- ID: 325230
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Resumo
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.
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