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A Comparative Study Of The Fractionation Of Regular Buttermilk And Whey Buttermilk By Microfiltration, Pierre Morin, Yves Pouliot, Rafael Jiménez-Flores
A Comparative Study Of The Fractionation Of Regular Buttermilk And Whey Buttermilk By Microfiltration, Pierre Morin, Yves Pouliot, Rafael Jiménez-Flores
Dairy Science
The use of a ceramic microfiltration (MF) membrane for the fractionation of buttermilk and whey buttermilk obtained from pilot scale churning of cream and whey cream from industrial sources has been studied. Whey buttermilk contained comparable amounts of phospholipids compared to regular buttermilk but its protein content was lower due to the absence of caseins. However, it was found that lipid content of whey cream did vary significantly between lots resulting in important variations in the fat content of whey buttermilk. A twofold MF concentration of regular buttermilk doubled its phospholipids content whereas that of whey buttermilk was increased by …
Effect Of Pore Size And Temperature On The Factionation Of Buttermilk Using Microfiltration, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot
Effect Of Pore Size And Temperature On The Factionation Of Buttermilk Using Microfiltration, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot
Dairy Science
Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.