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The effect of pH and NaCl on the diafiltration performance of camel milk
Author(s) -
Kashaninejad Morteza,
Razavi Seyed M A
Publication year - 2021
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 - 10.1111/1471-0307.12774
Subject(s) - diafiltration , lactose , chemistry , fouling , ultrafiltration (renal) , chromatography , permeation , food science , membrane , biochemistry , microfiltration
This study aimed to investigate the effect of pH levels (5.8, 6.3 and 6.8) and NaCl concentrations (0, 75 and 150 mM) on the camel milk diafiltration performance in terms of pseudo‐steady‐state permeate flux, total fouling resistance and compositions of retentate (protein, lactose, ash, total solids and 11 minerals). The results showed that the camel milk diafiltration performance can be enhanced by controlling the pH and NaCl concentrations. In this research, the optimum ultrafiltration performance conditions with the lowest fouling, lactose and ash, and the highest flux and protein were pH 6.6 and 110 mM NaCl.