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Document Type
Thesis - University Access Only
Award Date
1994
Degree Name
Master of Science (MS)
Department / School
Dairy Science
First Advisor
Vikram V. Mistry
Abstract
Membrane separation is a process based on the selective permeability of one or more components in a liquid mixture through a membrane barrier. The driving force is the hydrostatic pressure gradient required to overcome the osmotic pressure against which the water flow occurs. It can be used as concentration or fractionation operation to produce two liquid streams of different compositional characteristics: the retentate or fraction retained by the membrane, and the permeate or fraction which permeates the membrane (30)
Library of Congress Subject Headings
Cheese
Milk proteins
Bacterial starter cultures
Description
Includes bibliographical references (pages 62-74)
Format
application/pdf
Number of Pages
127
Publisher
South Dakota State University
Rights
In Copyright - Non-Commercial Use Permitted
http://rightsstatements.org/vocab/InC-NC/1.0/
Recommended Citation
Pulgar-Vidal, Javier B., "Utilization of High Milk-Protein Powder in Bulk Starter Production and Manufacture of Gouda Cheese" (1994). Electronic Theses and Dissertations. 1493.
https://openprairie.sdstate.edu/etd/1493