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Effects of Ultrafiltration on Retention of Minerals and Other Components of Milk
Author(s) -
FISCHBACHGREENE LINDA,
POTTER NORMAN N.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11125.x
Subject(s) - pasteurization , chemistry , ultrafiltration (renal) , skimmed milk , lactose , homogenization (climate) , food science , chromatography , total dissolved solids , membrane , composition (language) , biochemistry , biodiversity , ecology , linguistics , philosophy , environmental engineering , engineering , biology
Retentions of milk components were determined following laboratory‐scale ultrafiltration using membranes of different composition and molecular weight cut‐offs, milks at different stages of processing, and concentration factors of 2.0x and 1.5x. Component retentions were not affected by membrane composition, molecular weight cut‐off, pasteurization or homogenization. Whole milk showed a higher percent recovery of total solids than skim milk. Pasteurized, homogenized whole milk concentrated 1.5x retained more total solids than when concentrated 2.0x, although mineral retentions were not appreciably affected. There was virtually complete retention of protein (93–100%) in all milks, while the transfer of lactose through the membranes was similar to that of water. Mineral retentions varied little from milk to milk and 2.0x retentates had individual recoveries of 16 different minerals ranging from approximately 50% to over 90%.