Membrane Separation

Kelly, Paidi

doi:10.1016/b0-12-227235-8/00290-x

Cited by 5 publications

(3 citation statements)

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“…The changes in the chemical composition and physical properties of milk concentrated by UF also influence the properties of milk products. [7,12,13] Although the basic composition of goat milk is similar to the composition of cow milk, the physicochemical properties of both types of milk differed significantly from each other. Such differences come from the distinctive structure, the composition and size of casein micelles, proportion of individual protein fractions, and higher content of mineral components and non-protein nitrogen in goat milk.…”

Section: Introductionmentioning

confidence: 98%

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Domagała

2012

International Journal of Food Properties

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The objective of this study was to determine the effect of concentration degree (1.5-fold, 2-fold, and 2.5-fold [v/v]) of ultrafiltrated goat milk on instrumental texture, syneresis, and microstructure of set-yoghurt. The milk for control yoghurt was non-concentrated. The concentration of goat milk by ultrafiltration caused an increase in the hardness, the adhesiveness, the extrusion force of yoghurt, and a reduction in the syneresis. The microstructure of yoghurts from ultrafiltrated milk showed a compact protein matrix, a small amount of void spaces, and large casein micelles in comparison to the microstructure of yoghurts from non-concentrated milk. The best texture and the smallest syneresis of goat milk yoghurts could be obtained at 1.5-or 2-fold [v/v] goat milk concentration. Yoghurt from 2.5-fold concentrated milk was characterized by a too hard and compact structure with a consistency typical for cream cheese, not yoghurt.

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Section: Introductionmentioning

confidence: 98%

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Domagała

2012

International Journal of Food Properties

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“…These processes are applied in dairy processing for an ever-increasing range of applications, e.g., concentration, demineralization, protein separation, or removal of bacteria. Four types of membrane filtration can be distinguished [77,93,94]:…”

Section: Membrane Separation Of Cheese-milkmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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“…Una de las aplicaciones más utilizadas a nivel mundial es para la producción de proteínas de suero concentradas, las cuales pueden obtener niveles muy altos de contenido de proteína, siempre y cuando se combinen de manera correcta las técnicas de filtración, con el fin de remover las partículas solubles y obtener una proteína de mayor pureza y por ende mayor valor comercial [16]. De igual forma, por medio de la nanofiltración, se pueden obtener concentrados de Lactosa de mayores concentraciones, si dicha tecnología se utiliza en conjunto con la DF [17,18].…”

Section: Introductionunclassified

Evaluación del proceso de Diafiltración para la concentración de la proteína en el suero dulce de quesería

Garcia

Valencia

Velásquez

2020

DYNA

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El objetivo de este estudio fue evaluar el proceso de Diafiltración (DF) para la obtención de un concentrado de proteína a base de lactosuero dulce. Para la evaluación del proceso, fueron considerados dos parámetros de operación: relación volumétrica (RV) y numero de ciclos (NC). Para su desarrollo se utilizó un sistema de separación por membranas bajo el módulo de operación de Ultrafiltración del tipo espiral polietersulfona con un tamaño de corte de 10 kDa. Durante las evaluaciones fueron determinadas las siguientes variables: minerales por medio de la técnica de espectrometría ICP (Calcio, Sodio, Potasio, Magnesio, Fósforo), contenido de Lactosa determinado mediante HPLC y contenido de Proteína por medio del método de Kjeldahl. Los resultados demostraron la efectividad del proceso con respecto a la eliminación de lactosa alcanzando valores superiores al 90% e incrementos en proteínas del 75%. resultado el % Proteína incrementó hasta un 75%.

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Membrane Separation

Cited by 5 publications

References 0 publications

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Instrumental Texture, Syneresis, and Microstructure of Yoghurts Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration

Pre-treatment of cheese milk: principles and developments

Evaluación del proceso de Diafiltración para la concentración de la proteína en el suero dulce de quesería

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