| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278304 | Journal of Food Engineering | 2005 | 8 Pages |
Abstract
A new combination of membrane based cheese production procedure is proposed, which makes possible a significant increase in the cheese yield by incorporating the whey proteins.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Ramadan Atra, Gyula Vatai, Erika Bekassy-Molnar, Agnes Balint,