The influence of different ultrafiltration set-ups on the mineral partitioning between skim milk streams

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-05-13 DOI:10.1111/1471-0307.13097

Yuan Jiang, Valentin Rauh, Søren K. Lillevang, Leif H. Skibsted, Frank Lipnizki, Giovanni Barone, Lilia Ahrné

引用次数: 0

Abstract

In this study, the partitioning of minerals in ultrafiltration (UF) streams of skim milk using cross-flow (CF-UF) and dead-end (DE-UF) was investigated using 50 kDa membrane at different temperatures (5, 10, 25, 35, 55°C). CF-UF showed higher protein retention (6.02–10.9%) compared with DE-UF (3.44–4.70%), along with more retention of calcium, with values ranging from 29.8 to 41.5 and 57.8 to 112 mM for DE-UF and CF-UF, respectively. Ionic calcium in permeates varied less for CF-UF (2.48–1.18 mM) than for DE-UF (3.11–0.98 mM). The insights provided in this study can be exploited to tailor adjustments of minerals in milk streams using UF.

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不同的超滤设置对脱脂奶中矿物质分配的影响

本研究使用 50 kDa 膜，在不同温度（5、10、25、35、55°C）下，研究了横流（CF-UF）和死端（DE-UF）超滤脱脂牛奶中矿物质的分配情况。与 DE-UF（3.44-4.70%）相比，CF-UF 的蛋白质保留率更高（6.02-10.9%），同时钙的保留率也更高，DE-UF 和 CF-UF 的钙保留率分别为 29.8 至 41.5 毫摩尔和 57.8 至 112 毫摩尔。与 DE-UF 相比，CF-UF（2.48-1.18 mM）渗透液中离子钙的变化较小（3.11-0.98 mM）。本研究提供的启示可用于利用超滤技术对牛奶流中的矿物质进行定制调整。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.