Concentrated Milk and Powders

Gésan-Guiziou, Geneviève

doi:10.1002/9781118457009.ch10

Cited by 5 publications

(7 citation statements)

References 19 publications

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“…[10][11][12] At high pH, ltration and reuse of cleaning solutions from the food and dairy industry, or the effluent treatment in pulp, paper and textile industry would benet from the use of such NF membranes. 4,[13][14][15] In addition, even when temperature or pH-stability is not of prime importance during the actual ltration, it would allow implementation of more aggressive, hence more effective, cleaning procedures to fully recover the original membrane performance and extend membrane lifetimes. 16 Even though the range of potential applications is thus broad, reports on pHresistant NF membranes have been limited up until now, mainly owing to the difficulty of nding materials with intrinsic thermal, mechanical and chemical stability that can be turned into relatively dense membranes.…”

Section: Introductionmentioning

confidence: 99%

High-performance membranes with full pH-stability

et al. 2018

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Section: Introductionmentioning

confidence: 99%

High-performance membranes with full pH-stability

et al. 2018

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“…Dairy Export Council and the Dairy Research Institute, MPCs are considered as concentrated and potent source of quality proteins for the enhancement of functional, nutritional and sensorial properties in various food products. According to Guiziou (2013), high protein ingredients market that was earlier dominated by casein, caseinates, WPC and WPI, is presently being driven by MPCs owing to their established nutritional and functional properties. In the year 2014, American Dairy Products Institute (ADPI) and U.S.…”

Section: Market Potential Of Milk Protein Concentratementioning

confidence: 99%

“…DF can be operated in batch and continuous mode using the same UF membrane so as to achieve higher concentration of proteins, which is not possible with UF alone (Smith 2013). DF reduces lactose (\5 g/100 g) and increases protein content in the retentate and hence in the resultant MPC ([65 g/100 g) powder (Guiziou 2013). It is also used to adjust the buffering capacity and mineral content of UF retentate (Ramchandran and Vasiljevic 2013).…”

Section: Ultrafiltration and Diafiltration Of Skim Milkmentioning

confidence: 99%

“…The protein content of a MPC is inversely proportional to the lactose and mineral (ash) content in other words protein is purified by reducing the lactose and mineral salts contents. As milk protein ingredients, MPCs are being used in several products like cheese, cultured dairy products, nutritional products, protein standardization, recombined dairy products, infant milk formula, icecream, dairy-based beverages, sports drinks and healthrelated products (Alvarez et al 2005;Fang et al 2012;Guiziou 2013;McCarthy et al 2014;Yanjun et al 2014). A recent review article focuses on functional properties of MPCs (Uluko et al 2015), this review outlines their market potential, processes involved in their production, heat stability of UF retentates, factors affecting the solubility and different interventions such as physical, chemical and enzymatic methods employed to improve the solubility of MPCs.…”

Section: Introductionmentioning

confidence: 99%

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Milk protein concentrates: opportunities and challenges

et al. 2017

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Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility. Solubility is a pre-requisite property of MPCs on which its other functional properties are majorly depended. Further, there is a confusion about the term MPC itself in the literature. An attempt has been made to describe MPC and provide an understanding on the manufacture of MPCs. Further, mechanisms of insolubility, factors affecting solubility of MPCs and an insight into the recently evolved strategies for overcoming the challenges related to their poor heat stability and solubility have been reviewed. Potential applications of MPC to be utilized as a novel ingredient in food industry are also outlined.

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“…Milk protein concentrates are used in the formulation of a wide range of food products due to their nutritional value and their functional properties, such as foaming, emulsifying, solubilizing, and gelling. At this time, the main application of milk protein concentrate is to standardize milk to the desired casein to fat ratio for cheese production (Huffman and Harper, 1999;Gesan-Guiziou, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration

Leu

Marciniak

Chamberland

et al. 2017

Journal of Dairy Science

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Ultrafiltration (UF) is largely used in the dairy industry to generate milk and whey protein concentrate for standardization of milk or production of dairy ingredients. Recently, it was demonstrated that high hydrostatic pressure (HHP) extended the shelf life of milk and improved rennet coagulation and cheese yield. Pressurization also modified casein micelle size distribution and promoted aggregation of whey proteins. These changes are likely to affect UF performance. Consequently, this study determined the effect of skim milk pressurization (300 and 600 MPa, 5 min) on UF performance in terms of permeate flux decline and fouling. The effect of HHP on milk proteins was first studied and UF was performed in total recycle mode at different transmembrane pressures to determine optimal UF operational parameters and to evaluate the effect of pressurization on critical and limiting fluxes. Ultrafiltration was also performed in concentration mode at a transmembrane pressure of 345 kPa for 130 or 140 min to evaluate the decline of permeate flux and to determine fouling resistances. It was observed that average casein micelle size decreased by 32 and 38%, whereas β-lactoglobulin denaturation reached 30 and 70% at 300 and 600 MPa, respectively. These results were directly related to UF performance because initial permeate fluxes in total recycle mode decreased by 25% at 300 and 600 MPa compared with nonpressurized milk, critical flux, and limiting flux, which were lower during UF of milk treated with HHP. During UF in concentration mode, initial permeate fluxes were 30% lower at 300 and 600 MPa compared with the control, but the total flux decline was higher for nonpressurized milk (62%) compared with pressure-treated milk (30%). Fouling resistances were similar, whatever the treatment, except at 600 MPa where irreversible fouling was higher. Characterization of the fouling layer showed that caseins and β-lactoglobulin were mainly involved in membrane fouling after UF of pressure-treated milk. Our results demonstrate that HHP treatment of skim milk drastically decreased UF performance.

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Concentrated Milk and Powders

Cited by 5 publications

References 19 publications

High-performance membranes with full pH-stability

High-performance membranes with full pH-stability

Milk protein concentrates: opportunities and challenges

Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration

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