A comparison of the heat stability of fresh milk protein concentrates obtained by microfiltration, ultrafiltration and diafiltration

The objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality...

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Bibliographic Details
Published in:Journal of dairy research 2019-08, Vol.86 (3), p.347-353
Main Authors: Renhe, Isis Rodrigues Toledo, Zhao, Zhengtao, Corredig, Milena
Format: Article
Language:English
Subjects:
Animals
Beverages
Calcium - analysis
Casein
Caseins - chemistry
Chemical Phenomena
Coagulation
Composition
Drug Stability
Filtration
Filtration - methods
Filtration - veterinary
Formulations
Heat
Heat treatment
High temperature
Hot Temperature
Lactose
Membrane filtration
Micelles
Microfiltration
Milk
Milk - chemistry
Milk Proteins - chemistry
Milk Proteins - isolation & purification
Particle Size
Pasteurization
Pasteurized milk
Phosphates - analysis
Protein composition
Proteins
Stability
Turbidity
Ultrafiltration
Ultrafiltration - veterinary
Water purification
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Summary:The objective of this work was to evaluate the impact of changes during membrane filtration on the heat stability of milk protein concentrates. Dairy protein concentrates have been widely employed in high protein drinks formulations and their stability to heat treatment is critical to ensure quality of the final product. Pasteurized milk was concentrated three-fold by membrane filtration, and the ionic composition was modified by addition of water or permeate from filtration (diafiltration). Diafiltration with water did not affect the apparent diameter of the casein micelles, but had a positive effect on heat coagulation time (HCT), which was significantly longer (50 min), compared to the non diafiltered concentrates (about 30 min). UHT treatments increased the particle size of the casein micelles, as well as the turbidity of retentates. Differences between samples with and without diafiltration were confirmed throughout further analysis of the protein composition of the unsedimentable fraction, highlighting the importance of soluble protein composition on the processing functionality of milk concentrates.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029919000426