摘要
综述膜的设计及结构,以及膜技术在乳品工业中应用的研究进展。随着膜技术的发展以及人们对乳成分知识的深入了解,膜技术在液态乳的除菌、乳蛋白的分离、干酪的加工、乳清的处理、初乳的处理,乃至干酪盐水及废水处理与纯化等方面的应用日益广泛。膜技术将为提高乳制品质量、新产品开发、提高生产效率及增加产品利润提供新的途径,成为在不破坏乳成分的前提下保证乳制品安全的强有力的加工手段。
In this paper,membrane design and configuration,and the applications of membrane technology in dairy industry have been reviewed.Due to the development of membrane technology and clear analysis of milk compositions,membrane technology exhibits an extensive application in dairy industry including the sterilization of liquid milk,separation of milk proteins,production of cheese,preparation of whey and colostrum,and purification of waste water.Membrane technology will provide a new strategy to improve product quality,accelerate product development,increase productivity and earn more profit for diary products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第17期402-409,共8页
Food Science
关键词
膜技术
液态乳
乳蛋白
干酪
乳清
初乳
盐水
membrane technology
liquid milk
milk protein
cheese
whey
colostrum
brine
