Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation

Abstract

A combined membrane process has been used to fractionate skim milk. Microfiltration and ultrafiltration were employed to obtain concentrates with different protein/lactose ratios depending on the volume concentration ratio to produce protein enriched yoghurt. Nanofiltration has been used for lactose recovery from the ultrafiltration permeate with partial demineralization, while the permeate water of NF can be reused or recycled. Feed, permeate, concentrates and yoghurt have been physicochemical characterized and compared with commercial products. The obtained yoghurts have a smooth aroma and an agreeable taste, the protein content increased up to 50 % and the lactose content decreased approximately 50 % in comparison with commercial yoghurts, while calcium and iron were also increased, leading to a product with special characteristics and high commercial value. Lactose powder has been obtained by lyophilization; the product has good solubility and has 90% purity which can be used in different food preparations or for other applications.

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4

“…The protein concentration in PFM was much higher than reported for other fermented goat milks (from 3.29 to 3.99%) [ 18 , 41 ] because ultrafiltration was used. However, it was within the range found in fermented milks in which proteins were concentrated by different methods (protein values up to 6.65%) [ 21 , 44 ].…”

“…The influence of the milk concentration method on the fermented milk syneresis and viscosity was studied [ 19 ], comparing between the addition of powdered skimmed goat milk (2% or 4%) and ultrafiltration ( Figure 1 ). The skimmed goat milk was concentrated by ultrafiltration as described by Bergillos-Meca et al (2015) [ 20 ], filtering through a 50 kDa cut-off membrane (Vivaflow 2000, Sartorius Stedim) with a peristaltic pump (Masterflex ® L/S, Economy Drive, Cole Parmer ® ) at 2 bar pressure, up to a 12 ± 0.5% of dry extract, considered an adequate total solid content for the manufacture of fermented milks with a good consistency [ 21 ]. The following fermented milks were manufactured and analyzed: SY (made with skimmed milk: SM), SYP2 and SYP4 (with skimmed milk plus 2% and 4% of powdered skimmed milk, respectively), and UFY (with skimmed milk concentrated by ultrafiltration: UFM).…”

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

“…Even though small amounts of these anti-nutrients remain in the concentrate, they are then, deactivated by fermentation creating a product with better nutritional properties (Ali, Ippersiel, Lamarche, & Mondor, 2010;Alibhai, Mondor, Moresoli, Ippersiel, & Lamarche, 2005;Krishna Kumar, Yea, & Cheryan, 2004). One of the advantages of the ultrafiltration is that products present higher functional characteristics than those obtained by conventional methods, principally due to the non-use of chemical products and thermal treatments Rinaldoni, Campderrós, Menéndez, & Pérez Padilla, 2009).…”

The Application of Membrane Separation Technology in the Dairy Industry

“…Results showed that the lactose content of final product also decreased up to 50% [32]. Morr and Brandon [33] evaluated that when MF in combination with UF membrane was applied to fractionate lactose and sodium from skim milk, 90-95% of lactose and sodium fractionated without affecting the consumer acceptance, product appearance, and flavor.…”