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Understanding the differences in cheese-making properties between reverse osmosis and ultrafiltration concentrates.
Lauzin, A; Pouliot, Y; Britten, M.
Affiliation
  • Lauzin A; STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6.
  • Pouliot Y; STELA Dairy Research Center, Institute of Nutrition and Functional Foods (INAF), Department of Food Science, Université Laval, Québec, Canada, G1V 0A6. Electronic address: Yves.Pouliot@fsaa.ulaval.ca.
  • Britten M; Saint-Hyacinthe Food Research Center (SHFRC), Agriculture and Agri-Food Canada, J2S 8E3.
J Dairy Sci ; 103(1): 201-209, 2020 Jan.
Article in En | MEDLINE | ID: mdl-31677839
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Osmosis / Ultrafiltration / Cheese / Food Handling / Lactose / Minerals Language: En Journal: J Dairy Sci Year: 2020 Document type: Article
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Osmosis / Ultrafiltration / Cheese / Food Handling / Lactose / Minerals Language: En Journal: J Dairy Sci Year: 2020 Document type: Article