Potential of membrane separation processes in cheese whey fractionation and separation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894677" target="_blank" >RIV/60461373:22330/12:43894677 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22810/12:43894677
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Potential of membrane separation processes in cheese whey fractionation and separation
Original language description
Whey is the liquid fraction that is drained from the curd during the manufacture of cheese and its composition depends on milk properties and technology used. The dry matter varies between 5.5 and 6.5 %. Lactose represents the largest fraction (70 - 80 %) of the dry matter, followed by proteins (10 %), minerals, non-protein nitrogen compounds, fats, acids and water soluble vitamins (Sukova, 2006). Even if some applications of whey already exist it is still often considered as a waste product of the cheese industry and utilisation of minor whey components represents a big challenge for whey processing nowadays.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/FR-TI1%2F470" target="_blank" >FR-TI1/470: *Progressive technology of salty cheese whey processing</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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