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Processing conditions during ultrafiltration of skim milk influence properties of the casein micelle and thereby the physical properties of milk protein concentrate (MPC). The aim of the study was to establish the effects of pH adjustment of skim milk feed to obtain MPC with desired emulsification properties. The ultrafiltration was conducted using commercially pasteurized skim milk with the pH adjusted...
Functionality of milk protein concentrates (MPC) can be influenced by process modifications that influence mineral partition and particle size. This work investigated the effect of processing temperature on functionality of MPC obtained by ultrafiltration (UF) of skim milk using polyethersulfone membrane. Skim milk was concentrated five times by UF operated at 15, 30 or 50 °C. Results indicated that...
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