1.
J Dairy Sci
; 88(6): 1941-6, 2005 Jun.
Article
in English
| MEDLINE
| ID: mdl-15905423
ABSTRACT
The 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.