Beyond skimming. (centrifuge filters upgrade quality of milk products): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on October 1, 1997. The length of the article is 1249 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Dairy products undergo systematic procedures and techniques to enhance their quality. Among these techniques are centrifugation and ultrafiltration that are quite vital for dairy production. Centrifugation is the application of G forces that will mark the initial separation of materials in dairy products. After this, ultrafiltration will follow to ensure zero contamination and high quality manufacturing. Successful implementation will then ensure the company of lower capital and operations cost in running the business.

Citation Details
Title: Beyond skimming. (centrifuge filters upgrade quality of milk products)
Author: Heidi A. Deifes
Publication:Food Processing (Magazine/Journal)
Date: October 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n10 Page: p103(2)

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