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Membrane Processing for Dairy Ingredient Separation
part of the Institute of Food Technologists Series series
- Binding:
- Hardback
- Pages:
- 296
- Published:
- July 9, 2015
- Dimensions:
- 237x161x19 mm.
- Weight:
- 504 g.
Delivery:
2-4 weeks
Expected delivery: December 26, 2024
Extended return policy to January 30, 2025
Description of Membrane Processing for Dairy Ingredient Separation
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.
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