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Comparison of Electrochemical and Chemical Acidification of Skim Milk
Author(s) -
Bazinet L.,
Lamarche F.,
Ippersiel D.,
Gendron C.,
Mahdavi B.,
Amiot J.
Publication year - 2000
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.1365-2621.2000.tb10601.x
Subject(s) - skimmed milk , chemistry , electrochemistry , food science , environmental chemistry , electrode
The purpose of this study was to compare chemical and electrochemical acidification, in order to identify differences between the two acidification procedures. The results reveal differences in the acidification profiles obtained with the two methods. Whereas chemical acidification showed a salting‐in effect from addition of salts, bipolar‐membrane electroacidification (BMEA) removes salts through electrochemical demineralization, favoring protein precipitation. Hence, at pH 4.6, all the caseins were precipitated by BMEA, while some were not yet precipitated by chemical acidification. Nevertheless, the chemical composition and the casein fraction composition of the isolates were the same for both chemical and electrochemical acidification.