THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY
| dc.creator | Kim, Sung-Yong | |
| dc.creator | Lalor, Alejandro | |
| dc.creator | Siebert, John W. | |
| dc.date | 2017-04-01T19:21:08Z | |
| dc.date.accessioned | 2026-07-09T03:58:55Z | |
| dc.description | Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made with fewer stabilizers. An initial survey of membrane manufacturing companies determined the added cost to produce such functional food products to be two to six percent of the existing retail price for similar standard dairy products. A subsequent survey of milk processors found that the most likely adopters of such membrane technologies were yogurt manufacturers. | |
| dc.identifier | doi:10.22004/ag.econ.27582 | |
| dc.identifier | https://ageconsearch.umn.edu/record/27582/files/32030024.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/27582 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/542996 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/27582 | |
| dc.title | THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY | |
| dc.type | Text |