Free Access
Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
|
|
---|---|---|
Page(s) | 69 - 76 | |
DOI | https://doi.org/10.1051/lait:2000108 |
DOI: 10.1051/lait:2000108
Use of cold microfiltration to produce unique
Lait 80 (2000) 69-76
Use of cold microfiltration to produce unique
-casein enriched milk gels
Diane L. van Hekken, Virginia H. Holsinger
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, 19038 PA, USA
Abstract:
Bovine milk was modified using cold microfiltration to produce
-casein enriched fractions with
unique gelation properties. Skim milk at
C was microfiltered using membranes with pore diameter
of
m,
m, or 100 000 g.mol-1 MWCO. Resulting permeates were filtered again using
membranes with 10 000 g.mol-1 MWCO to create retentates with 9% solids that were used in the
gelation study. Ash, calcium, lactose, solids, and protein contents of all fractions were monitored to
determine separation trends. Cold microfiltration significantly reduced the casein:whey protein ratio and
increased the
-casein:
-casein ratio in the retentates from the second filtration;
the smaller the pore size of the initial separation membrane, the greater the change in the ratios. When
treated with glucono-
-lactone and rennet, the
-casein enriched fractions produced using the
0.2 and
m membranes formed softer gels that had greater syneresis and hydration, and lower water
holding capacities than skim milk gels.









-casein / milk / gelation / microfiltration
Correspondence and reprints: D.-L. van Hekken
dvanhekken@arserrc.gov
Mention of brand or firm name does not constitute an endorsement by the U.S. Department of Agriculture
above others of a similar nature not mentioned.
Copyright INRA, EDP Sciences