Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration

Svanborg, Sigrid; Johansen, Anne-Grethe; Abrahamsen, Roger K.; Skeie, Siv

doi:10.1016/j.idairyj.2014.02.004

Cited by 22 publications

(14 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…; Marcelo and Rizvi ; Zhang and Metzger ; Svanborg et al . ). Table shows that lactose and whey proteins were the major constituents of the MF permeate, accounting for ~91.7% (~9.4% from protein and ~82.3% from lactose) of the total solids.…”

Section: Resultsmentioning

confidence: 97%

Buffering curves of ideal whey fractions obtained from a cascade membrane separation process

Pombo

Spiegel

Hernandez-Zenil

2016

Int J of Dairy Tech

View full text Add to dashboard Cite

Skimmed milk was fractionated via a cascade system: Graphic plotting of microfiltration (MF); ultrafiltration (UF); nanofiltration (NF); and reverse osmosis (RO). The buffering curves of each fraction were studied over the pH range 4-7. Depending on their composition, the individual permeate streams showed different buffering capacity values and pH ranges where the buffering occurred. The concentration of active buffering substances in the permeates decreased (in mmol/L) from~26.6 (MF) tõ 17.4 (UF) to 1.39 (NF) to 0.07 (RO). Contributions to the total buffering capacity for MF permeate, which represents the serum phase of milk, were~37% from whey proteins and~63% from milk salts (especially citrates, phosphates and carbonates) including lactose and water.

show abstract

Section: Resultsmentioning

confidence: 97%

Buffering curves of ideal whey fractions obtained from a cascade membrane separation process

Pombo

Spiegel

Hernandez-Zenil

2016

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…104 Moreover, heat denaturation of whey proteins may also change the performance of the membranes during MF. 100 Hurt et al 104 clarified that increasing the temperature of MF from 50 to 65 °C could also cause denaturation of whey proteins and possible association with casein (CN) micelles. Long et al 105 reported that only 3.4% of β-Lactoglobulin was associated with κ-CN after 20 min at 65 °C, and thus when they was covalently associated, the yield of whey protein in the permeate would be reduced.…”

Section: Predicting the Effect Of Microfiltration On The Properties Omentioning

confidence: 99%

Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties

Verruck¹,

Sartor²,

Marenda³

et al. 2019

Adv Food Technol Nutr Sci Open J

View full text Add to dashboard Cite

Heat treatments are the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk (as proteins) and its sensory characteristics occur during these processes due to substantial heat exposure. The most important reactions that occur during milk heat treatment are the whey proteins denaturation, its interactions with the casein micelles and aggregation/dissociation of the casein micelles. Microfiltration represents an emerging food processing technology allowing gentle milk preservation at lower temperatures for similar, or better, nutritive value, microbial removal, and shelf stability. Thus, the aim of this work is to review the existing studies on the effects of microfiltration on milk proteins by comparing with the effects of heating treatments.

show abstract

“…A module containing 7 ceramic membranes with a pore size of 0.2 µm and total membrane surface area of 1.38 m 2 (OD25-19033-1016, Jiuwu, Nanjing, Jiangsu, China) was used. The processing conditions were the same as for the fractionation of pasteurized SM as described by Svanborg et al (2014). The filtration temperature (55-58°C), permeate and retentate flow, and pressure differences on the permeate and retentate inlet and outlet were monitored to control fouling during fractionation.…”

Section: Mf Of Bm and Smmentioning

confidence: 99%

“…The target concentration factor was 2.2 to 2.5. The SM was pasteurized (73°C/15 s) before MF as described by Svanborg et al (2014). The MF filtration of 650 L of SM was achieved in 3 h and 40 min, whereas the MF filtration of 800 L of BM took 4 h and 50 min (half the batch of the 1,600 L of skimmed BM).…”

Section: Mf Of Bm and Smmentioning

confidence: 99%

See 1 more Smart Citation

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

Svanborg

Johansen

Abrahamsen

et al. 2015

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC.

show abstract

Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration

Cited by 22 publications

References 21 publications

Buffering curves of ideal whey fractions obtained from a cascade membrane separation process

Buffering curves of ideal whey fractions obtained from a cascade membrane separation process

Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

Contact Info

Product

Resources

About