Enrichment of Lactoferrin and Immunoglobulin G from Acid Whey by Cross-Flow Filtration
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DOI: 10.3390/foods12112163
Abstract: The production of cream cheese, curd, high-protein yogurt, or caseinate results in large amounts of acid whey as a by-product. So far acid whey is often disposed as animal feed or organic fertilizer. However, these… read more here.
Keywords: biofunctional proteins; cross flow; acid whey; lactoferrin immunoglobulin ... See more keywords