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Buffering curves of ideal whey fractions obtained from a cascade membrane separation process
Author(s) -
Wolfschoon Pombo Alan F,
Spiegel Thomas L,
HernandezZenil Erick
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12350
Subject(s) - chemistry , nanofiltration , ultrafiltration (renal) , chromatography , microfiltration , skimmed milk , reverse osmosis , lactose , membrane , permeation , food science , biochemistry
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 ) to ~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.