ShareThe effectiveness of microfiltration for the removal of microorganisms.
Author(s) : KELLY P. M., TUOHY J. J.
Type of article: Article
Summary
The emergence of cross-flow microfiltration (MF) as a means of bacteria removal has generated much speculation about alternative technologies for the manufacture of quality dairy products. Combination of MF with other unit processes is necessary for liquid milk processing; with the MF step confined to the skim milk phase, separate ultra high temperature treatment of the cream is recommended before recombination with the microfiltered skim milk.
Details
- Original title: The effectiveness of microfiltration for the removal of microorganisms.
- Record ID : 1998-3011
- Languages: English
- Source: Bull. FIL-IDF - n. 320
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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THE QUALITY OF SKIM MILK POWDER PRODUCED FROM R...
- Author(s) : GRIFFITHS M. W.
- Date : 1988
- Languages : English
- Source: Food Microbiol. - vol. 5 - n. 2
View record
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EXTENDED STORAGE LIFE OF YOGURTS BY FREEZING.
- Author(s) : SLANOVEC T., PERKO B.
- Date : 1984
- Languages : Serbo-croatian
- Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Vet. - vol. 44
View record
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FRESHNESS AND PRESERVATION OF DAIRY PRODUCTS.
- Author(s) : BUSSE M.
- Date : 1981
- Languages : German
- Source: Dtsch. Molk.-Ztg. - vol. 102 - n. 31
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Microbiological quality of cow's milk taken at ...
- Author(s) : BONFOH B., WASEM A., TRAORE A. N., et al.
- Date : 2003/10
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 14 - n. 7
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Safety performance for a microbiocidal step (tr...
- Date : 2001
- Languages : English
- Source: Bull. FIL-IDF - n. 369
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