Technology/IT | IDM
Potential DF media Composition pH range
Very close to milk milieu, varying in ion contents in dependence of
8 2017 | international-dairy.com · 19
Tab. 1 Major properties of potential DF media.
UF permeates (skim milk)
process temperature and milk
pared to tap water, while the use of fully softened water reduced the
time by 17%. Due to the different media compositions in terms of pH
and composition (ionic strength, lactose content), the casein micelles
form fouling layer structures with different resistances to the filtrate
flow towards the membrane. Hence, the flux is dependent on the DF
media. The mechanism behind this is not fully understood yet, but it is
part of the project to shed more light on this effect.
The conclusion is that when using deionized water as a DF medium,
the process time can be significantly shortened in comparison
to UF-Permeat or fresh water with a comparable degree of
depletion of whey proteins. The practical implementation is that
process flow streams used as DF media with minimal ion contents
such as reverse osmosis permeates or NF-permeates can be used
as DF medium. The systematic variation of pH and ion contents
using synthetic DF media as well as the potential change of the
protein functionality is subject of ongoing research.
The research project (AiF 18818 N) is funded by the Federal
Ministry of Economics and Technology (via AiF) through the
Research Group of the Food Industry (FEI) under the scheme
of Pre-competitive Research" (IGF). The project concept was
awarded the Sustainability Prize at the World Congress of Food
Science and Technology (IUFoST), Dublin 2016.
6.3 - 6.8
UF permeates (sweet whey)
Close to milk milieu, process dependence of calcium, phosphate,
citrate and lactose content
5.8 - 6-6
UF permeates (acid whey)
Very high calcium and phospate content, process dependence of
citrate and lactose content
4.2 - 4.7
NF permeates (sweet whey) Residual contents of monovalent ions, low residual or no calcium, phosphate, citrate and lactose 5.8 - 7.4
RO permeates Very low mineral content, no lactose 4.3 - 6.7
Vapor condensates Very low mineral content, no lactose 5.2 - 7.6
Tap waters
Low ion contents in comparison to milk milieu, varying hardness
(calcium, magnesium, carbonate), no phosphate, citrate, lactose
7.0 - 8.1
Fig. 4 Relative residual content of β-Lg over the filtration process
for different DF media.
Literature
1 R. de Boer, From Milk By-Products to Milk Ingredients - Upgrading
the Cycle, John Wiley & Sons Ltd., West Sussex, UK, 2014.
2 C. Broyard, F. Gaucheron, Modifications of structures and functions
of caseins: a scientific and technological challenge. Dairy Science &
Technology, 95 (6), 831-862, 2015.
3 M. Kersten, Proteinfraktionierung mittels Membrantrennverfahren,
Dissertation, TU Munich, 2001.
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