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dc.contributor.authorErdem, YK
dc.contributor.authorYuksel, Z
dc.date.accessioned2019-12-13T07:50:19Z
dc.date.available2019-12-13T07:50:19Z
dc.date.issued2005
dc.identifier.issn0022-0302
dc.identifier.urihttps://doi.org/10.3168/jds.S0022-0302(05)72869-1
dc.identifier.urihttp://hdl.handle.net/11655/18845
dc.description.abstractThe effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.isversionof10.3168/jds.S0022-0302(05)72869-1
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAgriculture
dc.subjectFood Science & Technology
dc.titleSieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. I. The Preliminary Approach
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.relation.journalJournal Of Dairy Science
dc.contributor.departmentGıda Mühendisliği
dc.identifier.volume88
dc.identifier.issue6
dc.identifier.startpage1941
dc.identifier.endpage1946
dc.indexingWoS
dc.indexingScopus


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