Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking

Chamberland, Julien; Brisson, G. J.; Doyen, Alain; Pouliot, Yves

doi:10.1016/j.cofs.2022.100948

Cited by 5 publications

(3 citation statements)

References 48 publications

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“…The role of membrane processes, from emulsification to filtration, has been of increasing importance in a number of key industries including food, pharmaceutical [1][2][3][4], and wastewater treatment [5], stretching as far as oil and gas [6,7]. Customer demand for high product quality together with adherence to increasingly strict government regulation has made studying these processes and their influencing parameters of utmost significance.…”

Section: Introductionmentioning

confidence: 99%

Numerical simulation of droplet dispersion within meso-porous membranes

Kyrloglou,

Giefer,

Fritsching

2024

Front. Phys.

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Analysis of membrane processes in fluid processing, and their main influencing operating conditions are relevant in a variety of industrial applications. Increasing regulatory scrutiny and environmental considerations are forcing industries across all sectors, from food and pharma to oil and gas, to further understand and optimise the handling and formulation of liquid systems for efficient process design. In a generic setup for emulsification and liquid formulation the flow and dispersion behaviour of a liquid oil droplet on its way through a porous water filled membrane is analysed. A set of high-resolution numerical simulations of a single oil droplet dispersed in water through a porous membrane structure with varying contact angles is performed. In this work cluster analysis of volume-of-fluid simulation results to obtain statistical droplet size distributions is conducted and further analysed to highlight the effect of the contact angle as well as pressure drop on the dynamics of the system. It is observed that based on the membrane surface activity the droplet behaviour changes from filtration with coalescence when the membrane is lipophilic to emulsification with droplet break-up when the membrane is lipophobic. Furthermore, the pressure drop is identified as a key factor for the dynamics of the droplet process and the frame in which it occurs. These results highlight that the membrane wettability is a determining factor for the emulsification or filtration effectiveness of a membrane for various applications.

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Section: Introductionmentioning

confidence: 99%

Numerical simulation of droplet dispersion within meso-porous membranes

Kyrloglou,

Giefer,

Fritsching

2024

Front. Phys.

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“…The cheesemaking properties, however, vary depending on the membrane type, concentration factor and milk pretreatment conditions such as heat (Lin et al 2018). The processing, properties and application of different concentrates from membrane filtration techniques have been reviewed recently (Xia et al 2021;Chamberland et al 2022). The use of most other protein-rich concentrates or powders not produced by membrane filtration (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…2021; Chamberland et al . 2022). The use of most other protein‐rich concentrates or powders not produced by membrane filtration (e.g.…”

Section: Introductionmentioning

confidence: 99%

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Kayihura

2023

Int J of Dairy Tech

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Cheesemaking offers the opportunity to exploit the unique nutritional, sensory, biological and other functionalities of both cheese and whey‐derived products. Milk standardisation is one of the essential cheesemaking operations designed to preserve the intrinsic cheese quality and may also improve whey composition because of its impact on partitioning of milk constituents between the two coproducts. The effectiveness of cheese milk standardisation in controlling constituent partitioning depends on the method and ingredients selected. This review explores how and why cheese milk standardisation affects the partitioning of casein and fat in Cheddar cheese and provides some perspective on a better approach.

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Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties

Cinar,

Gulec,

Gunes

et al. 2024

Food Measure

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The aim of the present study is (1) to enhance the protein fraction in cheese milk through membrane filtration and consequently (2) to separate the majority of whey as ‘ideal whey’ prior to the production of white brined cheese, and (3) to explore the potential utilization of retentates in the production of white brined cheese. The chemical, physical, textural and sensory properties of cheeses produced from microfiltration (MF) retentates were characterized to investigate the effects of cross-flow MF on white brined cheese. Polyether sulfone (MP005) membranes featuring a pore diameter of 0.05 μm and polyvinylidene fluoride (MV020) membranes with a pore diameter of 0.20 μm were utilized. The assessed quality parameters of cheeses derived from polyethersulfone membrane (MP005) retentates were similar to the control (p > 0.05), whereas the cheese obtained from polyvinylidene fluoride membrane (MV020) retentates exhibited notable differences (p < 0.05) from the control. The traditional whey generated after cheese-making, which typically requires substantial on-site processing and/or treatment, was reduced by 3.5–6.7 times using the MP005 retentates. Simultaneously, 58–70% of the cheese milk (w/w) was separated as ideal whey before the cheese-making process. MF shows potential as an eco-friendly technology suitable for use in cheese production processes. The potential utilization of MP005 for enriching the protein content in cheese milk holds promise for white cheese production.

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Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking

Cited by 5 publications

References 48 publications

Numerical simulation of droplet dispersion within meso-porous membranes

Numerical simulation of droplet dispersion within meso-porous membranes

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

Utilization of retentates for white brined cheese production: comparative evaluation of physico-chemical and sensory properties

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