Free Access
| Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
|
|
|---|---|---|
| Page(s) | 15 - 23 | |
| DOI | https://doi.org/10.1051/lait:2000102 | |
\n This email address is being protected from spambots. You need JavaScript enabled to view it.
), CBLU, University of Leeds
* revised and updated by: Marcus Hennecke, Ross Moore, Herb Swan
* with significant contributions from:
Jens Lippmann, Marek Rouchal, Martin Wilck and others -->
DOI: 10.1051/lait:2000102
Lait 80 (2000) 15-23
UHT processed milk concentrates
Jörg Hinrichs
Chair for food process engineering, Technische Universität München, 85350 Freising-Weihenstephan, Germany
Abstract:
Ultrafiltration and reverse osmosis concentrates made from milk with differing fat and protein contents
were sheared in defined flow conditions to establish the critical concentration of the constituents beyond
which flow properties and heat stability change. The viscosity of the concentrates at 
C was
calculated for volume concentrations below 0.5. Non-Newtonian flow occurred above this concentration, and
heat coagulation tests at
C revealed a dramatic drop in heat stability. The dense packing of
the constituents above a volume concentration of 0.5 led to altered flow properties and decreased heat
stability. The heat stability at
C and storage stability correlated with the ash content and
these increase as the ash contents decrease. Milk may be treated by applying ultrafiltration and
nanofiltration to reduce ash content and enable high quality milk concentrates with a long-life stability
to be produced by means of ultra-high temperature heating.
C was
calculated for volume concentrations below 0.5. Non-Newtonian flow occurred above this concentration, and
heat coagulation tests at
C revealed a dramatic drop in heat stability. The dense packing of
the constituents above a volume concentration of 0.5 led to altered flow properties and decreased heat
stability. The heat stability at
C and storage stability correlated with the ash content and
these increase as the ash contents decrease. Milk may be treated by applying ultrafiltration and
nanofiltration to reduce ash content and enable high quality milk concentrates with a long-life stability
to be produced by means of ultra-high temperature heating.
milk / ultrafiltration / nanofiltration / rheology / ultra-high temperature
Correspondence and reprints: J. Hinrichs
This email address is being protected from spambots. You need JavaScript enabled to view it.
Copyright INRA, EDP Sciences