Partitioning of Skim Milk Components as a Function of pH, Acidulant, and Temperature During Membrane Processing

Eckner, Karl; Zottola, E. A.

doi:10.3168/jds.s0022-0302(92)77967-3

Cited by 6 publications

(3 citation statements)

References 8 publications

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“…Powders reconstituted to 25% TS showed more variability in their composition but only one powder showed reasonable heat stability. The data determined for the skim milks and retentates of experiments are similar to those referred to in literature (Eckner and Zotola 1992).…”

Section: Resultssupporting

confidence: 81%

A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying

Syrios

Faka

Grandison

et al. 2011

International Journal of Dairy Technology

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Skim milk was concentrated by reverse osmosis (RO), nanofiltration (NF) and ultrafiltration (UF) and the retentates were spray‐dried. The resulting powders were reconstituted to 25% TS and sterilised to evaluate their heat stability. Reverse osmosis led to maximum retention of calcium, a fall in pH for its retentate and its reconstituted powder. All RO powders produced a weak gel on heating. Some calcium was lost during NF and a greater amount during UF. Their resulting reconstituted powders had a higher pH than those produced by RO. Powders produced by UF showed poor heat stability. Only one powder produced by NF showed good heat stability. This could be improved by addition of stabilisers at appropriate addition rates.

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Section: Resultssupporting

confidence: 81%

A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying

Syrios

Faka

Grandison

et al. 2011

International Journal of Dairy Technology

View full text Add to dashboard Cite

show abstract

“…For example, Mozaffar et al [8] stated that Ca '2 and Na ' decreased the activity of bgalactosidase from E. coli and K. lactis , but not from B. circulans. It is known that the milk and the permeate had a different composition of metal ions, [21,22] and these differences may have caused significant differences in the activity of b-galactosidase.…”

Section: Effect Of Ultrafiltrationmentioning

confidence: 99%

Optimization of the enzymic process for manufacturing low-lactose milk containing oligosaccharides

Chen

Hsu²,

Chiang

2002

Process Biochemistry

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“…NF of milk has not been extensively investigated so far. Eckner and Zottola [3,4] studied the effect of pH and temperature on flux and separation in HC50 membrane: permeation fluxes increased with temperature by 0.5-2.7%/°C and decreased with pH by 2.4%/ 0.1 pH unit decrease at pH 6.8 to 5.6. Lactose retention decreased on increasing the temperature, and ion retention has also been found to be pH dependent [3].…”

Section: Original Articlementioning

confidence: 99%

The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses

Mucchetti¹,

Zardi²,

Orlandini³

et al. 2000

Lait

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[7]. In addition, a lower transmembrane pressure (TMP) than that applied to RO can be used to obtain comparable fluxes. NF membranes wears ionogenic groups, and, consequently, their separation mechanisms involve both steric (sieving) and electrical (Donnan) effects. Partial loss of electrolytes is advantageous to several applications. A typical example is whey concentration: the use of NF yields partially demineralised INTRODUCTIONNanofiltration is a relatively new pressure-driven membrane process with growing applications to various fields such as food industry and water treatment. A peculiar feature of NF membranes is their low retention towards monovalent ions, whereas retention of higher ions and sugars is comparable to that obtained by reverse osmosis Original articleThe pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses Abstract -Milk pre-concentration by nanofiltration (NF) was proposed for fresh Quarg-type cheese manufacturing. NF process modelling by means of model solutions showed that transmembrane pressure and flow velocity had a clear effect on both permeation flux and lactose retention, that a rise in temperature resulted in an increase in permeate flux and a decrease in lactose retention, and that monovalent ion retention depended heavily on the concentration. Milk was concentrated 2 to 3 times by NF. Permeation fluxes were in a range of 10 to 41 kg·h -1 ·m -2 and solute retentions were in accordance with the results from model solutions. Quarg obtained using milk NF retentates was naturally sweeter (61.52 ± 4.30 g·L -1 lactose) than traditional fresh cheese and had a high calcium content (2.01 ± 0.33 g·L -1 ) and no bitter taste. Whey had a higher total solids and lactose content and, therefore, required an easier treatment than normal Quarg acid whey.

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Partitioning of Skim Milk Components as a Function of pH, Acidulant, and Temperature During Membrane Processing

Cited by 6 publications

References 8 publications

A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying

A comparison of reverse osmosis, nanofiltration and ultrafiltration as concentration processes for skim milk prior to drying

Optimization of the enzymic process for manufacturing low-lactose milk containing oligosaccharides

The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses

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