Free Access
| Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
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|---|---|---|
| Page(s) | 93 - 98 | |
| DOI | https://doi.org/10.1051/lait:2000110 | |
DOI: 10.1051/lait:2000110
Lait 80 (2000) 93-98
Fractionation of globular milk fat by membrane microfiltration
Henri Goudédranche, Jacques Fauquant, Jean-Louis Maubois
Laboratoire de recherches de technologie laitière, INRA, 65 rue de Saint-Brieuc, 35042 Rennes Cedex, France
Abstract:
Separation of milk fat in small globules (SG) (diameter lower than 
m) and in large globules (LG)
(diameter higher than m) was realized by a patented process using special ceramic microfiltration
membranes. Transformations in drinking milks, yoghourts, sour cream, camembert, Swiss cheese and butters
were realized from milks of which the fat content was adjusted either by reference cream or by creams
issued from the SG or the LG fractions. Significant differences in texture and organoleptic properties
were found in the manufactured products. Except for butter, use of milks containing small fat globules led
to more onctuous products and more finer textural characteristics versus products made with reference
creams or with mainly large fat globules. Fat globule membrane appeared to have a high ability to bind
water in cheese and so, to allow a significant increase in cheese yield.
m) and in large globules (LG)
(diameter higher than m) was realized by a patented process using special ceramic microfiltration
membranes. Transformations in drinking milks, yoghourts, sour cream, camembert, Swiss cheese and butters
were realized from milks of which the fat content was adjusted either by reference cream or by creams
issued from the SG or the LG fractions. Significant differences in texture and organoleptic properties
were found in the manufactured products. Except for butter, use of milks containing small fat globules led
to more onctuous products and more finer textural characteristics versus products made with reference
creams or with mainly large fat globules. Fat globule membrane appeared to have a high ability to bind
water in cheese and so, to allow a significant increase in cheese yield.
microfiltration / fat globule size / texture / dairy product
Correspondence and reprints: J.-L. Maubois
maubois@labtechno.roazhon.inra.fr
Copyright INRA, EDP Sciences