The effect of pH and NaCl on the diafiltration performance of camel milk

Kashaninejad, M; Razavi, Seyed Mohammad Ali

doi:10.1111/1471-0307.12774

Cited by 3 publications

(1 citation statement)

References 38 publications

(69 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Middle Eastern, Asian, and African cultures have consumed camel milk for centuries as a medicinal drink. Camel milk contains low levels of fat and lactose contents, and high levels of volatile acids especially linoleic acids and polyunsaturated acids (Zouari et al, 2020;Kashaninejad & Razavi, 2021). It also contains protective proteins which have a potential role in enhancing the immune defense mechanism (Yagil, 2013;Khan et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Al-sulbi

Shori

2022

Food Sci. Technol

View full text Add to dashboard Cite

Plant-based milk as well commonly known as non-dairy is milk obtained from seeds, grains, and nuts, which has a similar appearance to milk but does not contain fats and some compounds (Park, 2021). Plant milk can be used as a substitute for animal milk for its nutritional, functional, and sensory properties. Plant-based milk such as cashew milk contains proteins, healthy carbohydrates (low glycemic index), fatty

show abstract

Section: Introductionmentioning

confidence: 99%

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Al-sulbi

Shori

2022

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

Physical and biochemical characterization of dromedary milk as traditionally consumed by Bedouins

Hasni

Khelil²,

Mahcene³

et al. 2023

Food Chemistry

View full text Add to dashboard Cite

Development of technology for the production of lactose-free milk by diafiltration

Donnik,

Mayzel',

Burachevskiy

2024

Agrarian Bulletin of The

View full text Add to dashboard Cite

Abstract. The purpose. The research is aimed at solving the problem related to the development of technology for producing an environmentally friendly product of animal origin – lactose-free milk. This will solve the problem of consumption of milk and dairy products by people who do not tolerate milk sugar for physiological reasons. Analyzing, on the basis of a literary review, the current state of the issue of lactose-free milk production, it can be concluded that existing technologies have certain disadvantages due to changes in the composition of the initial product, or the significant complexity of the technological chain. The proposed development is based on a method of milk diafiltration consisting of several repetitive cycles. The cycle consists in the separation of milk by the ultrafiltration process into permeate (aqueous lactose solution) and concentrate (proteins, fat, lactose residues). Then pure water is added to the concentrate in a volume equal to the volume of the discharged permeate. For a scientifically based approach to the development of the proposed technology, it is necessary to conduct a study of ultrafiltration separation of milk, obtain optimal operating parameters of the process, determine the change in permeability and selectivity of membranes from lactose concentration, consider the possibility of obtaining lactose-free milk with different mass fraction of fat, determine the number of cycles of the membrane diafiltration process. Research methods. The study of the process of ultrafiltration separation of milk was carried out in laboratory conditions on a membrane installation using organic and inorganic membranes. The experiments determined the main characteristics of ultrafiltration membranes – permeability and selectivity, with varying parameters (parameter range: P = 0.15…0.5 MPa, t = 35…65 °C). Results. Based on the experimental data obtained, by processing them and optimizing the parameters, optimal modes of the milk separation process by ultrafiltration were obtained. The following parameters are defined: the velocity of the product in the supramembrane space, the operating pressure of the separation process, its temperature. The preferred ultrafiltration membranes for the membrane-milk system have been selected. Scientific novelty. To develop a technology for producing lactose-free milk, for the first time a number of studies and experiments were carried out, such as changing the permeability and selectivity of membranes from the concentration of lactose, obtaining lactose-free milk with mass fraction of fat the number of cycles of the membrane diafiltration process was determined.

show abstract

The effect of pH and NaCl on the diafiltration performance of camel milk

Cited by 3 publications

References 38 publications

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Physical and biochemical characterization of dromedary milk as traditionally consumed by Bedouins

Development of technology for the production of lactose-free milk by diafiltration

Contact Info

Product

Resources

About