Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins

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dc.contributor.authorÇınar, Kadir
dc.date.accessioned2026-02-08T15:04:49Z
dc.date.available2026-02-08T15:04:49Z
dc.date.issued2022
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractWhey is the major by-product of cheese industry which contains valuable organic materials. Further processes are needed before these organic materials can be used in food industry. Membrane filtration is a convenient alternative to traditional processes. Low energy consumption, reduced processing costs and enhanced quality of products are the main benefits of membrane filtration. Due to these advantages membrane filtration techniques have affected dairy industry in many aspects and become important part of the dairy processing. Pressure driven membrane filtration techniques namely, microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO) have found wide range of application areas to produce value-added dairy products. Depending on their application ranges, all the milk components can be separated and fractionated efficiently. In this paper, a comprehensive review is presented on the researches and developments related to membrane separation and fractionation of milk proteins.
dc.identifier.doi10.38088/jise.951179
dc.identifier.endpage75
dc.identifier.issn2602-4217
dc.identifier.issue1
dc.identifier.startpage61
dc.identifier.urihttps://doi.org/10.38088/jise.951179
dc.identifier.urihttps://hdl.handle.net/20.500.12885/4219
dc.identifier.volume6
dc.language.isoen
dc.publisherBursa Teknik Üniversitesi
dc.relation.ispartofJournal of Innovative Science and Engineering
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20260207
dc.subjectEngineering
dc.subjectMühendislik
dc.titleMembrane Filtration of Milk: Separation and Fractionation of Milk Proteins
dc.typeReview Article

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