Abstract
Commercial HTST pasteurized skim milk was concentrated from volumetric concentration factor (VCF) 1:1 to the maximum VCF of 5:1 in a laboratory DDS ultrafiltration unit fitted with twenty 0.018 m2 membranes with molecular weight cut-off 25,000 daltons. The composition, buffer capacity (dB/dpH) and contribution of retentate components in the buffer capacity were determined. The compositions of retentates of different concentration factors showed almost complete retention of milk fat, casein and whey proteins. The total amount of lactose and minerals removed from skim milk during ultrafiltration from VCF 1:1 to 5:1 were 84.9 and 49.9%, respectively. The contribution of casein, whey proteins and milk salts to the total buffer system intensity of skim milk and retentate (VCF 5:1) were 36.0 vs 53.8%, 5.4 vs 9.7% and 58.6 vs 36.5%, respectively.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
