Free access
Issue
Lait
Volume 54, Number 539-540, 1974
Page(s) 600 - 615
DOI http://dx.doi.org/10.1051/lait:1974539-54030
Lait 54 (1974) 600-615
DOI: 10.1051/lait:1974539-54030

Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane

G. BRULE, J. L. MAUBOIS and J. FAUQUANT

Laboratoire de Recherches de Technologie Laitière I.N.R.A. 65, rue de Saint-Brieuc - 35042 Rennes cedex

Abstract - Mineral salts of the aqueous phase of the milk aren't concentrated during ultrafiltration; the amount of the mineral compounds bound to the milk proteins increases in the retentates proportionnally to the concentration ratio. The ratio of mineral compounds bound to proteins and soluble compounds of retentates is only a function of pH and concentration ratio. Buffering capacity increases with proteins and salt concentration. Lactic acid level necessary to decrease the pH is dependent on concentration ratio. The addition of sodium chloride to the milk leads to the solubilisation of a fraction of magnesium and calcium salts.


Résumé - Les sels minéraux de la phase aqueuse du lait ne sont pas concentrés au cours de l'ultrafiltration ; par contre, la teneur des éléments complexés aux protéines varie proportionnellement au facteur de concentration. Le rapport des éléments minéraux complexés et des éléments solubles des rétentats dépend uniquement du pH et du facteur de concentration. L'augmentation des teneurs en protéines et en sels a pour conséquence une élévation du pouvoir tampon ; la quantité d'acide lactique nécessaire pour atteindre un pH donné est proportionnelle au facteur de concentration. L'addition de chlorure de sodium provoque une solubilisation partielle du magnésium et du calcium.


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