Membrane Processing for Dairy Ingredient Separation |
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Editor:
| Hu, Kang Dickson, James |
Series title: | Institute of Food Technologists Ser. |
ISBN: | 978-1-118-59017-1 |
Publication Date: | Jul 2015 |
Publisher: | John Wiley & Sons, Incorporated
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Imprint: | Wiley-Blackwell |
Book Format: | Hardback |
List Price: | USD $201.95 |
Book Description:
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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.