Barbano and Bynum (1984). Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Cheese Composition and Yield. Journal of Dairy Science 67, 2839-2849.

Boehm, G., Cervantes, H., Georgi, G., Jelinek, J., Sawatzki, G., Wermuth, B., and Colombo, J-P. (1998). Effect of increasing dietary threonine intakes on amino acid metabolism of the central nervous system and peripheral tissues in growing rats. Pediatric Research 44, 900-906.

Brandsma, R. L., Rizvi, S. S. H. (2001). Manufacture of mozzarella cheese from highly concentrated skim mik microfiltration retentate depleted of whey proteins. International Journal of Food Science and Technology 36, 611-624.

Brans, G. C., Schroen, G. P. H., van der Sman, R. G. M., Boom, R. M. 2004. Membrane fractionation of milk: state of the art and challenges. Journal of Membrane Science 243, 263-272.

Cuperus, F. P., Smolders, C. A. (1991). Characterization of UF membranes: Membrane characteristics and characterization techniques. Advances in Colloid and Interface Science 34, 135-173.

Daufin, G., Escudier, J. P., Carre A Re, H., Be A Rot, S., Fillaudeau, L., Decloux, M. (2001). Recent and emerging applications of membrane processes in the food and dairy industry. Food and Bioproducts Processing 79, 89-102.

Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2000). Ultrafiltration

technology in cheesemaking. In Fundamentals of cheese science, by Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H (Eds), pp 425-427. Aspen Publishers, Gaithersburg, Maryland (USA).

Mucchetti G., Zardi G., Orlandini F., Gostoli C. (2000). The pre-concentration of milk by nanofilltration in the production of Quarg-type fresh cheeses. Lait, 43-50.

Guinee, T. P., O'Kennedy, T. P., Kelly, P. M. (2006). Effect of milk protein standardization using different methods on the Composition and Yields of Cheddar Cheese. Journal of Dairy Science 89, 468-482.

Goudedranche, H., Fauquant, J., Maubois, J. L. (2000). Fractionation of globular milk fat by membrane microfiltration, Lait 80, 93-98.

Henning, D. R., Baer, R. J., Hassan, A. N., Dave, R. (2006). Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads. Journal of Dairy Science 89, 1179-1188.

Hinrichs J. (2001). Incorporation of whey proteins in cheese. International Dairy Journal 11, 495-503.

Law, B. A., Goodenough, P. W. (1995). Enzymes in milk and cheese production. In Enzymes in food processing, Tucker, G. A., Woods, L. F. J. (Eds), pp, 114-143. Glasgow, UK:

Blackie Academic & Professional.

Maubois, J. L., Mocquot, G., and Vassal, L. (1969). Procede de traitement du lait et de ses sous-produits laitiers, Brevet Fran^ais 2 052 121.

Maubois, J. L., and Ollivier, G. 1997. Extraction of milk proteins. In: Food proteins and their applications, by Damodaran, S. and Paraf, A. (Eds.), pp. 579-595. New York: Marcel Dekker, Inc.

Maubois, J. L., Fauquant, J., Famelart, M. H., and Caussin, F. (2001). Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives. In: Proc. 3rd Int Whey Conf. The importance of whey and whey components in food and nutrition, pp. 59-72, Munchen. Germany.

Marshall, A. D., and Daufin, G. (1995). Physico-chemical aspects of membrane fouling by dairy fluids. Fouling and Cleaning in Pressure Driven Membrane Processes. International Dairy Federation Bulletin 9504. Brussels, Belgium.

Mead, D., Roupas, P. (2001). Effect of incorporation of denatured why proteins on chemical composition and functionality of pizza cheese. The Australian Journal of Dairy Technology 56, 19-23.

Mistry, V. V., Maubois, J. L. (2004). Application of membrane separation technology to cheese production. In: Cheese: Chemistry, Physics and Microbiology: General Aspects, by Fox P.F, McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.). San Diego, CA: Elsevier Academic Press.

Neocleous, M., Barbano, D. M., Rudan. M. A. (2002). Impact of low concentration factor microfiltration on milk component recovery and cheddar cheese yield. Journal of Dairy Science 85, 2415-2424.

  • 0stergaard, B. (2003). Adding value to whey by Pro-Frac. European Dairy Magazine,
  • 8, 20-22.

Pizzichini, M., Russo, C., Ferrero, E., Tuccimei, E. (2009). Le tecnologie separative mediante membrana. ENEA Report RSE/2009/19, Italian Ministery of Economic Development, tecnologie-elettriche/rse19.pdf

Pouliot, Y. (2008). Membrane processes in dairy technology—From a simple idea to worldwide panacea. International Dairy Journal 18, 735-740.

Saboya L.V. & Maubois J.L. (2000). Current developments of microfiltration technology in the dairy industry. Lait 80, 541-553.

Salvatore E., Pes M., Falchi G., Pagnozzi D., Furesi S., Fiori M., Roggio T., Addis M.F., Pirisi A. (2014). Effect of whey concentration on protein recovery in fresh ovine ricotta cheese. Journal of Dairy Science 97, 4686-4694.

Sincero & Sincero (2003) Physical-chemical Treatment of Water and Wastewater.

New York: WA Publishing, CRC Press.

< Prev   CONTENTS   Source   Next >