. "ions; lactose; ultrafiltration; nanofiltration; whey"@en . . . "RIV/60461373:22330/11:43892869" . . "Praha" . "Srn\u00ED" . . "Sledov\u00E1n\u00ED vlivu podm\u00EDnek p\u0159i nanofiltraci syrov\u00E1tky na spir\u00E1ln\u011B vinut\u00FDch membr\u00E1nov\u00FDch modulech"@cs . . . "5"^^ . "The influence of filtrations conditions during nanofiltration of whey by spiral wound modules"@en . "5"^^ . . "Z(MSM6046137305)" . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E9ho in\u017Een\u00FDrstv\u00ED" . . . "229832" . "58. Konference chemick\u00E9ho a procesn\u00EDho in\u017Een\u00FDrstv\u00ED CHISA 2011" . . . "Bubn\u00EDk, Zden\u011Bk" . "978-80-905035-0-2" . "RIV/60461373:22330/11:43892869!RIV12-MSM-22330___" . . "Whey is a byproduct formed during cheese production. It contains a large amount of organic matter sucha a protein and lactose and then a wide number of undesirable mineral salts. Even though whey is still considered a waste product, apply today as a functional food as in food and healthcare. The exact composition of whey is influenced by many factors such as season, type of cheese produced and animal origin of milk used. Generally, two types of known whey, sweet and sour. Sweet whey results from cheese production, which is used for the precipitation of protein enzyme rennet. Acid whey is generated by productions, where the milk is withheld after acidification. Membrane separation processes together with the chromatographic separations are now often used by technology serving to process whey and achieve its desirable properties in health, nutritional, sensory or technological. The combination of nanofiltration and ultrafiltration is possible to obtain a protein concentrate and lactose while desalinated."@en . "8"^^ . . . . "Sledov\u00E1n\u00ED vlivu podm\u00EDnek p\u0159i nanofiltraci syrov\u00E1tky na spir\u00E1ln\u011B vinut\u00FDch membr\u00E1nov\u00FDch modulech" . "\u0160\u00E1lov\u00E1, Alena" . "The influence of filtrations conditions during nanofiltration of whey by spiral wound modules"@en . . "Syrov\u00E1tka je vedlej\u0161\u00ED produkt vznikaj\u00EDc\u00ED b\u011Bhem v\u00FDroby s\u00FDr\u016F. Obsahuje velk\u00E9 mno\u017Estv\u00ED organick\u00FDch l\u00E1tek p\u0159edev\u0161\u00EDm protein\u016F a laktosy a d\u00E1le pak \u0161irok\u00E9 mno\u017Estv\u00ED ne\u017E\u00E1douc\u00EDch miner\u00E1ln\u00ED sol\u00ED. I p\u0159esto, \u017Ee je syrov\u00E1tka st\u00E1le je\u0161t\u011B pova\u017Eov\u00E1na za odpadn\u00ED produkt, uplat\u0148uje se dnes jako funk\u010Dn\u00ED potravina jak v potravin\u00E1\u0159stv\u00ED, tak ve zdravotnictv\u00ED. P\u0159esn\u00E9 slo\u017Een\u00ED syrov\u00E1tky je ovlivn\u011Bno mnoha faktory, jak\u00FDmi jsou nap\u0159. ro\u010Dn\u00ED obdob\u00ED, druh vyr\u00E1b\u011Bn\u00E9ho s\u00FDra a \u017Eivo\u010Di\u0161n\u00FD p\u016Fvod pou\u017Eit\u00E9ho ml\u00E9ka. Obecn\u011B jsou zn\u00E1my dva druhy syrov\u00E1tky, sladk\u00E1 a kysel\u00E1. Sladk\u00E1 syrov\u00E1tka vznik\u00E1 p\u0159i v\u00FDrob\u011B s\u00FDr\u016F, kdy je ke sr\u00E1\u017Een\u00ED b\u00EDlkovin pou\u017E\u00EDv\u00E1no enzymov\u00E9 sy\u0159idlo. Kysel\u00E1 syrov\u00E1tka vznik\u00E1 p\u0159i v\u00FDrob\u00E1ch, kde je ml\u00E9ko sr\u00E1\u017Eeno po okyselen\u00ED." . . "Sledov\u00E1n\u00ED vlivu podm\u00EDnek p\u0159i nanofiltraci syrov\u00E1tky na spir\u00E1ln\u011B vinut\u00FDch membr\u00E1nov\u00FDch modulech" . "2011-10-24+02:00"^^ . "22330" . "Sledov\u00E1n\u00ED vlivu podm\u00EDnek p\u0159i nanofiltraci syrov\u00E1tky na spir\u00E1ln\u011B vinut\u00FDch membr\u00E1nov\u00FDch modulech"@cs . . . . "Syrov\u00E1tka je vedlej\u0161\u00ED produkt vznikaj\u00EDc\u00ED b\u011Bhem v\u00FDroby s\u00FDr\u016F. Obsahuje velk\u00E9 mno\u017Estv\u00ED organick\u00FDch l\u00E1tek p\u0159edev\u0161\u00EDm protein\u016F a laktosy a d\u00E1le pak \u0161irok\u00E9 mno\u017Estv\u00ED ne\u017E\u00E1douc\u00EDch miner\u00E1ln\u00ED sol\u00ED. I p\u0159esto, \u017Ee je syrov\u00E1tka st\u00E1le je\u0161t\u011B pova\u017Eov\u00E1na za odpadn\u00ED produkt, uplat\u0148uje se dnes jako funk\u010Dn\u00ED potravina jak v potravin\u00E1\u0159stv\u00ED, tak ve zdravotnictv\u00ED. P\u0159esn\u00E9 slo\u017Een\u00ED syrov\u00E1tky je ovlivn\u011Bno mnoha faktory, jak\u00FDmi jsou nap\u0159. ro\u010Dn\u00ED obdob\u00ED, druh vyr\u00E1b\u011Bn\u00E9ho s\u00FDra a \u017Eivo\u010Di\u0161n\u00FD p\u016Fvod pou\u017Eit\u00E9ho ml\u00E9ka. Obecn\u011B jsou zn\u00E1my dva druhy syrov\u00E1tky, sladk\u00E1 a kysel\u00E1. Sladk\u00E1 syrov\u00E1tka vznik\u00E1 p\u0159i v\u00FDrob\u011B s\u00FDr\u016F, kdy je ke sr\u00E1\u017Een\u00ED b\u00EDlkovin pou\u017E\u00EDv\u00E1no enzymov\u00E9 sy\u0159idlo. Kysel\u00E1 syrov\u00E1tka vznik\u00E1 p\u0159i v\u00FDrob\u00E1ch, kde je ml\u00E9ko sr\u00E1\u017Eeno po okyselen\u00ED."@cs . "\u017Didov\u00E1, Petra" . "[526F092D5AE4]" . . "Pour, Vladim\u00EDr" . "Hinkov\u00E1, Andrea" . .