Comparing composition and structure of cream and skimmed milk produced by membrane filtration and centrifugal separation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-03-12 DOI:10.1016/j.idairyj.2025.106243

Tobias Dons , Ulf Andersen , Lilia Ahrné

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引用次数: 0

Abstract

This study compares milk fat separation at 25 °C and 50 °C by centrifugal separation with membrane filtration using 1.4 μm ceramic silicon carbide (SiC), focusing on composition, particle size distribution, and zeta potential of milk and cream, as well as structural integrity of the milk fat globules (MFGs). Centrifugal separation achieved fat recovery (87 % at 25 °C and 91 % at 50 °C), producing cream with the highest fat content (36.6 %) but broader fat droplet size distribution and structural disruption due to shear-induced coalescence. Membrane filtration achieve a fat recovery of 89 % at 25 °C and 85 % at 50 °C but retained larger and intact MFGs in the cream/retentate with narrower particle sizes 1–10 μm. Although, longer processing times are required for membrane filtration and fouling challenges were observed at 25 °C. These findings show that centrifugal separation is ideal for high volume manufacturing processes, while membrane filtration excels in precision and structural preservation, making it suitable for applications requiring gentle MFGM retention.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.