Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins

Kadir Çınar

doi:10.38088/jise.951179

EN

Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins

Abstract

Whey is the major by-product of cheese industry which contains valuable organic materials. Further processes are needed before these organic materials can be used in food industry. Membrane filtration is a convenient alternative to traditional processes. Low energy consumption, reduced processing costs and enhanced quality of products are the main benefits of membrane filtration. Due to these advantages membrane filtration techniques have affected dairy industry in many aspects and become important part of the dairy processing. Pressure driven membrane filtration techniques namely, microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) have found wide range of application areas to produce value-added dairy products. Depending on their application ranges, all the milk components can be separated and fractionated efficiently. In this paper, a comprehensive review is presented on the researches and developments related to membrane separation and fractionation of milk proteins.

Keywords

References

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Details

Primary Language

English

Subjects

Engineering

Journal Section

Review

Authors

Kadir Çınar ^*
0000-0001-5488-652X
Türkiye

Publication Date

June 8, 2022

Submission Date

June 11, 2021

Acceptance Date

October 20, 2021

Published in Issue

Year 1970 Volume: 6 Number: 1

DOI

https://doi.org/10.38088/jise.951179

IZ

https://izlik.org/JA54PH65AE

Cite

RIS / Bibtex

APA

Çınar, K. (2022). Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins. Journal of Innovative Science and Engineering, 6(1), 61-75. https://doi.org/10.38088/jise.951179

AMA

1.Çınar K. Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins. JISE. 2022;6(1):61-75. doi:10.38088/jise.951179

Chicago

Çınar, Kadir. 2022. “Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins”. Journal of Innovative Science and Engineering 6 (1): 61-75. https://doi.org/10.38088/jise.951179.

EndNote

Çınar K (June 1, 2022) Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins. Journal of Innovative Science and Engineering 6 1 61–75.

IEEE

[1]K. Çınar, “Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins”, JISE, vol. 6, no. 1, pp. 61–75, June 2022, doi: 10.38088/jise.951179.

ISNAD

Çınar, Kadir. “Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins”. Journal of Innovative Science and Engineering 6/1 (June 1, 2022): 61-75. https://doi.org/10.38088/jise.951179.

JAMA

1.Çınar K. Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins. JISE. 2022;6:61–75.

MLA

Çınar, Kadir. “Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins”. Journal of Innovative Science and Engineering, vol. 6, no. 1, June 2022, pp. 61-75, doi:10.38088/jise.951179.

Vancouver

1.Kadir Çınar. Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins. JISE. 2022 Jun. 1;6(1):61-75. doi:10.38088/jise.951179

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Journal of Food Measurement and Characterization

https://doi.org/10.1007/s11694-024-02808-z

Öz

Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Valorization of Dairy By-Products: Efficiency of Energy Production from Biogas Obtained in Anaerobic Digestion of Ultrafiltration Permeates

Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties