Free Access
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 69 - 76
DOI: 10.1051/lait:2000108

Lait 80 (2000) 69-76

Use of cold microfiltration to produce unique ${\beta}$-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


Bovine milk was modified using cold microfiltration to produce ${\beta}$-casein enriched fractions with unique gelation properties. Skim milk at $4~^\circ$C was microfiltered using membranes with pore diameter of $0.2~\mu$m, $0.1~\mu$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 ${\beta}$-casein: $\alpha_{\rm s}$-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-$\delta$-lactone and rennet, the ${\beta}$-casein enriched fractions produced using the 0.2 and $0.1~\mu$m membranes formed softer gels that had greater syneresis and hydration, and lower water holding capacities than skim milk gels.

${\beta}$-casein / milk / gelation / microfiltration

Correspondence and reprints: D.-L. van Hekken
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