Membrane microfiltration: a tool for a new approach in dairy technology

The main technico-economical interest in prior enrichment of micellar casein in cheese milk lies in the coproduct generated, the MMF that we have named an 'ideal whey'. Through UF with a membrane having a molecular weight cut-off (MWCO) of 10 000 Da and a diafiltration step, a very purifie...

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Bibliographic Details
Published inAustralian Journal of Dairy Technology Vol. 57; no. 2; pp. 92 - 96
Main Author MAUBOIS, J.-L
Format Conference Proceeding Journal Article
LanguageEnglish
Published Melbourne Australian Society of Dairy Technology 01.07.2002
Dairy Industry Association of Australia
Subjects
Bacteria
Biological and medical sciences
Cheese
Dairy industry
Dairy products
Enzymes
Filters
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Heating
Inventors
Membrane separation
Microorganisms
Milk
Milk and cheese industries. Ice creams
Oils & fats
Pore size
Studies
Australia
France
Microfiltration
Milk protein
Fractionation
Physical dressing
Casein
Membrane filtration
Dairy product
Somatic cell
Microorganism
Milk
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Summary:The main technico-economical interest in prior enrichment of micellar casein in cheese milk lies in the coproduct generated, the MMF that we have named an 'ideal whey'. Through UF with a membrane having a molecular weight cut-off (MWCO) of 10 000 Da and a diafiltration step, a very purified Whey Proteins Isolate (WPI) (Proteins / Total Solids ratio = 0.975) is obtained ([Maubois] et al. 2001).
ISSN:0004-9433