Article, Early Access,
The influence of different ultrafiltration set-ups on the mineral partitioning between skim milk streams
Contributors
Lipnizki, Frank
0000-0002-3008-0182
[3]
[4]
Barone, Giovanni
0000-0001-9740-1035
(Corresponding author)
[1]
Affiliations
- [1] Univ Copenhagen, Dept Food Sci Ingredients & Dairy Technol, DK-1958 Frederiksberg, Denmark [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
- [2] Arla Foods Amba, Agro Food Pk 19, DK-8200 Aarhus N, Denmark [NORA names: Arla Foods; Private Research; Denmark; Europe, EU; Nordic; OECD];
- [3] LINXS Inst Adv Neutron & Xray Sci, Scheelevagen 19, S-22370 Lund, Sweden [NORA names: Sweden; Europe, EU; Nordic; OECD];
- [4] Lund Univ, Dept Chem Engn, Nat Vetarvagen 14, S-22100 Lund, Sweden [NORA names: Sweden; Europe, EU; Nordic; OECD]
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 degrees 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.
Keywords
Calcium,
Minerals,
Temperature,
Ultrafiltration
