Free Access
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 93 - 98
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


Separation of milk fat in small globules (SG) (diameter lower than $2~\mu$m) and in large globules (LG) (diameter higher than $2~\mu$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

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