Assessing performance of skim milk ultrafiltration by using technical parameters

Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

“…Therefore, it acts as a thickener which forms complexes through hydrogen bridges, with the yogurt proteins, this behavior contributes to a lower syneresis of the samples as was found by Aryana and McGrew (2007). Also, syneresis results yielded lower values than those obtained in the yogurts of reference (500 g/L) because of the increase in the content of proteins and fats in the coagulum, in agreement with Keogh, Murray, and ÓKennedy (2003), Kip et al (2006), and Rinaldoni, Campderrós et al (2009). In effect, the concentration of proteins and fats by UF process contributes to obtain a very steady clot, demonstrated by the tests made at 7, 14 and 21 days (Table 3).…”

“…The experimental equipment for ultrafiltration of skim-milk was one commonly used: a Pellicon cassette module (Millipore, USA) with modified polysulfone membranes with a cut-off of 10 kDa (Rinaldoni, Tarazaga, Campderrós, & Pérez Padilla, 2009). Total membrane area was 0.5 m 2 .…”

Inulin like lyoprotectant of bovine plasma proteins concentrated by ultrafiltration

“…It is more efficient than traditional methods because it is a one-stage model with low energy consumption and without generating contaminating by-products (Belhocine, Grib, Abdessmed, Comeau, & Mameri, 1998). The UF systems operate at low temperatures allowing the separation and concentration of heat-sensitive biological preparations, obtaining a higher quality product (Boye et al, 2010;Fernández, Menéndez, Mucciarelli, & Pérez Padilla, 2007;Noordman, Ketelaar, Donkers, & Wesselingh, 2002;Rinaldoni, Tarazaga, Campderrós, & Pérez Padilla, 2009).…”

Analysis of background and development of technological principles of milk processing by coupsulation

“…The membrane technology is based on the properties of dairy raw materials with a pronounced selectivity of components in molecular weight, particle size and ionic strength. The main objective of ultrafiltration is production of protein concentrates with various contents of dry matter [7,8].…”