Gravitational and microwave-assisted thawing during milk whey cryoconcentration

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

“…The protein content decreased in I1, with a subsequent increase in I2, in the ice fraction. The same behavior was observed by Aider, Halleux and Melnikova [36] [38] and by Aider and Ounis [26] in the block freeze concentration of milk products, but only beginning at the third stage of concentration. It is known that human milk provides newborns with proteins whose quality is ideal for their nutrition [6] [11].…”

“…It is noteworthy that concentration processes that use temperatures above 70˚C may result in an irreversible aggregation of protein [26] [34] [36]. Because low temperatures are applied in the freeze concentration process, it seems to be a highly advantageous process that also enables the preservation of nutritive and biological components of foods [26] [37].…”

Freeze concentration of whey in a falling-film based pilot plant: Process and characterization

“…Freeze concentration has been applied to the concentration of dairy products (Qin et al, 2003;Sung-Hee et al, 2006;Aider et al, 2008Aider et al, , 2009a. For the concentration of whey, maximum concentrations between 25 and 35 wt.% have been reported (Aider et al, 2009a, b).…”

Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

“…Recovery of whey dry matter has been proven to be feasible and the cryoconcentration process was characterized by high efficiency and further optimization of the process is promising (Aider, de Halleux, & Melnikova, 2008;Aider, de Halleux, & Akbache, 2007).…”