Scientific and practical results of the application of ultrafiltration (Hungary)
1989
Babella, Gy. (Magyar Tejgazdasagi Kiserleti Intezet, Mosonmagyarovar (Hungary))
The author reviews his lecture read at the 72nd Annual Session of FIL/IDF in Budapest on the scientific and practical results of the application of ultrafiltration in Hungary. He reports on the research into this field carried out in the last decade, on the results and their putting into practice. The works have been aimed at the preparation of new types of cheeses, whole milk protein concentrates and whey proteins. As a result, there are five production lines in Hungary at present, making about 10 thousand tons of different cheeses, milk protein concentrates and whey proteins annually. In the first part of the study the author deals with the theoretical problems of ultra- and diafiltration and concentration (water evaporation) on the basis of their research, then he speaks about the manufacturing process developed by them and about the results obtained with it. In the second part the theoretical and practical problems of milk protein cencentrate production are discussed. Finally, the author refers to his study on the utilization of whey in making milk substitutes by using whey protein concetrates, which was published in the No. 9. of Milchwissenschaft in 1988.
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