ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ultrafiltrate derived from Cheddar cheese whey was demineralized first by removal of divalent cations followed by removal of monovalent cations. The yield of α-lactose monohydrate, crystallized from 50% (W/W) aqueous solution, was significantly greater from the completely deionized solution compared with the yields from ultra-filtrate from which only divalent cations had been removed or from ultrafiltrate which did not receive treatment with thermally regenerable ion-exchange resins.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03834.x
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