Characterization of Milk Proteins in Ultrafiltration Permeate and Their Rejection Coefficients

Subject Areas : food microbiology

M.  Jahadi ¹ (Assistant Professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)
M. R.  Ehsani ² (Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S.  Paidari ³ (M. Sc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

Received: 2018-05-29 Accepted : 2018-05-29 Published : 2018-07-01

Keywords:

References:

AOAC. (2002). Official methods of analysis.
Washangton., DC: Association of official
Analytical Chemists International.
Baldsso, C., Barros, T. & Tessaro, I. (2011).
Concentration and purification of whey proteins
by ultrafiltration. Desalination, 278, 381-386.
Barbano, D. M., Sciancalepore, V. & Rudan.
(1988). Characterization of milk protein in
ultrafiltration permeate. J. Dairy Sci., 71, 2655-
2657.
Bastian, E. D., Collinge, S. K. & Ernestrom,
C. A. (1991). Ultrafiltration: Partitioning of milk
constituent in to permeate and retentate, J. Dairy
Sci. 74, 2423-2434.
Bergillos-Meca, T., Cabrera-Vique, C.,
Artacho, R., Moreno-Montoro, M., Navarro-
Alarcon, M., Olalla, M., Gimenez, R. & Ruiz-
Lopez, M. D. (2015). Influence of milk
ultrafiltration on Ca, Mg, Zn and P levels in
fermented goats’ milk. Small Ruminant
Research, 124, 95-100.
Brans, G., Schroen, C. G. P, H., Van der
sman, R. G. M. & Boom, R. M. (2004).
Membrane fractionation of milk: state of the art
and challenges. J. Membrane Sci. 243, 263-272.
Cheryan, M. (1998). Ultrafiltration and
microfiltration handbook. Technomic publishing
company. Pennsylvania.
Fischbach-Green, L. & Potter, N. (1984).
Effect of ultrafiltration on retention of minerals
and other components of milk. J. Food Sci., 51,
345-347.
Fox, P. F. & Mcsweeney, P. L. H. (2003).
Advanced Dairy Chemostry_1 Proteins 3rd
Edition. Part A. Kluwer Academic.
Glover, F. A. (1985). Ultrafiltration and
Reverse Osmosis for the Dairy Industry,
Technical bulletin 5. England.
Liu, D. Z., Weeks, M. G., Dunstan, D. E. &
Martin, G. J. (2014). Alterations to the
composition of casein micelles and retentate
serum during ultrafiltration of skim milk at 10
and 40 C. Int. Dairy J. 35, 63-69.
Mehaia, M. A. (2002). Manufacture of fresh
soft white cheese (Domiati-type) from
ultrafiltered goats' milk, Food Chem. 79, 445-
452.
Meyer, P., Mayer, A. & Kulozik, U. (2015).
High concentration of skim milk proteins by
ultrafiltration: characterisation of a dynamic
membrane system with a rotating membrane in
comparison with a spiral wound membrane. Int.
Dairy J. 51, 75-83.
Mohammad, A. W., Ng, C. Y., Lim, Y. P. &
Ng, G. H. (2012). Ultrafiltration in food
processing industry: review on application,
membrane fouling, and fouling control. Food
Bioprocess Tech., 5, 1143-1156.
Renner, E. & Abd el-salam, M. H. (1991).
Application of ultrafiltration in the dairy
industry. Elsevier Applied Science.
Rosenberg, M. (1995). Current and future
application for membrane processes in dairy
industry, Trends Food Sci. Technol. 6, 12-19.
Verdi, R. J., Barbano, D. M., Dellavalle, M,
E. & Senky, G, F. (1984). Variability in true
protein, casein non protein nitrogen, and
proteolysis in high and low somatic cell milks. J.
Dairy Sci., 71, 230-242.