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Microporous Ultrafiltration of Skim Milk
Author(s) -
WOYCHIK J.H.,
COOKE P.,
LU D.
Publication year - 1992
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.1365-2621.1992.tb05421.x
Subject(s) - permeation , ultrafiltration (renal) , microporous material , skimmed milk , chromatography , chemistry , micelle , membrane , casein , electron micrographs , volume (thermodynamics) , food science , organic chemistry , biochemistry , electron microscope , aqueous solution , physics , quantum mechanics , optics
Membranes with porosities of 100 and 200 nm were used to obtain a 4:1 milk volume reduction. Average micelle diameters determined from electron micrographs were 46 nm (permeate) and 52 nm (permeate) for the 100‐nm‐pore fractions and 46 and 55 nm for the 200‐nm‐pore fractions. The calculated average micellar volumes of the retentate fractions were about twice those of the corresponding permeate fractions. Casein‐whey ratios were 0.7‐0.9 in the permeates and 5.0‐7.7 in the retentates. Higher α s2 ‐ and lower β‐casein contents were found in the permeate micelles than in the retentates.