The expertise of both industry and research institutes has created an important collection of knowledge on food processes, which is the result of scientific and technological research and experimental know- how. However, despite a great number of results published in the form of “peer” reviewed papers and patents, it has been failed to formalize, organize and complete the acquired knowledge. The need for a sustained capitalization is crucial in view of: i) preventing the loss of knowledge due to the departure of employees over the years; ii) avoiding the dispersal of existing experimental data; iii) and finally, allowing optimal exploitation of data and knowledge. The objective of this work is to address these challenges by developing an el...
In dairy industry there has always been great concern about the microbial and protein quality of liq...
25 ref. *INRA Technologie Laitière 35042 Rennes (FRA) Diffusion du document : INRA Technologie Laiti...
Separation of milk into well-defined fractions will lead to a more optimal use of milk components (m...
The expertise of both industry and research institutes has created an important collection of knowle...
Milk microfiltration process plays a key role in the dairy industry. Crossflow microfiltration of sk...
Sustainable production of protein fractions using microfiltration 0.1μm of milk : Impact of skim mi...
cum laude graduation (with distinction) For the production of present-day dairy products, raw milk i...
[EN] Microfiltration applied in the dairy industry for bacteria removal is an important technology f...
Membrane treatments in the dairy field can be found in a number of operations, applied both to milk ...
When microfiltration is applied in order to casein-standardise cheese milk, native whey (skimmed mil...
National audienceSkim milk crossflow microfiltration pore diameter 0.1 μm (MF 0.1 μm) is used in dai...
Modelling and optimizing food processes is a complicated task due to the high complexity of the food...
International audienceOptimizing food processes is a complex task made harder by gaps in knowledge o...
Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Associati...
This book provides insights into a wide range of topics related to milk protein. The chapters of thi...
In dairy industry there has always been great concern about the microbial and protein quality of liq...
25 ref. *INRA Technologie Laitière 35042 Rennes (FRA) Diffusion du document : INRA Technologie Laiti...
Separation of milk into well-defined fractions will lead to a more optimal use of milk components (m...
The expertise of both industry and research institutes has created an important collection of knowle...
Milk microfiltration process plays a key role in the dairy industry. Crossflow microfiltration of sk...
Sustainable production of protein fractions using microfiltration 0.1μm of milk : Impact of skim mi...
cum laude graduation (with distinction) For the production of present-day dairy products, raw milk i...
[EN] Microfiltration applied in the dairy industry for bacteria removal is an important technology f...
Membrane treatments in the dairy field can be found in a number of operations, applied both to milk ...
When microfiltration is applied in order to casein-standardise cheese milk, native whey (skimmed mil...
National audienceSkim milk crossflow microfiltration pore diameter 0.1 μm (MF 0.1 μm) is used in dai...
Modelling and optimizing food processes is a complicated task due to the high complexity of the food...
International audienceOptimizing food processes is a complex task made harder by gaps in knowledge o...
Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Associati...
This book provides insights into a wide range of topics related to milk protein. The chapters of thi...
In dairy industry there has always been great concern about the microbial and protein quality of liq...
25 ref. *INRA Technologie Laitière 35042 Rennes (FRA) Diffusion du document : INRA Technologie Laiti...
Separation of milk into well-defined fractions will lead to a more optimal use of milk components (m...