Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
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Ana Noelia Rinaldoni
A combined membrane process has been used to fractionate skim milk. Microfiltration and ultrafiltration were employed to obtain concentrates with different protein/lactose ratios depending on the volume concentration ratio to produce protein enriched yoghurt. Nanofiltration has been used for lactose recovery from the ultrafiltration permeate with partial demineralization, while the permeate water of NF can be reused or recycled. Feed, permeate, concentrates and yoghurt have been physicochemical characterized and compared with commercial products. The obtained yoghurts have a smooth aroma and an agreeable taste, the protein content increased up to 50 % and the lactose content decreased approximately 50 % in comparison with commercial yoghurts, while calcium and iron were also increased, leading to a product with special characteristics and high commercial value. Lactose powder has been obtained by lyophilization; the product has good solubility and has 90% purity which can be used in different food preparations or for other applications.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Artikel in diesem Heft
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- Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
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- Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
- Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
- Development of a Sterilized Mixed Herbal Drink Product
- Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
- Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
- Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
- Study of the Rheological Parameters of Honey Using the Mitschka Method
- Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
- Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
- Critical Review
- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
- Shorter Communication
- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
- Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread
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Artikel in diesem Heft
- Article
- Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
- Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables
- Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
- Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
- Development of a Sterilized Mixed Herbal Drink Product
- Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
- Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
- Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
- Study of the Rheological Parameters of Honey Using the Mitschka Method
- Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
- Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
- Critical Review
- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
- Shorter Communication
- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
- Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread
- Retention of Lysine in Foods Processed with Microwave and Conventional Heating
