Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

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The influence of partial acidification of skim milk (SM) using glucono-δ-lactone (GDL), citric acid (CA) or lactic acid (LA), on physicochemical properties (e.g. viscosity and calcium balance) of ultrafiltration (UF) retentates produced at 10 and 55°C was investigated. Ultrafiltration retentates produced using CA showed a significantly lower amount (P < 0.05) of ionic calcium and higher apparent viscosity than GDL and LA. Regardless of the acid used, total calcium concentration and apparent viscosity of streams were modified compared with SM, which impaired UF overall performance. Specifically, CA at 10°C and GDL at 55°C, both reduced the permeate flux when compared to the other acids.

TidsskriftInternational Journal of Dairy Technology
Udgave nummer3
Sider (fra-til)597-606
StatusUdgivet - 2023

Bibliografisk note

Funding Information:
The authors are grateful to the Platform for Novel Gentle Processing, the Danish Dairy Research Foundation (DDRF) (in Danish MFF, Mejeribrugets Forskningsfond) and Arla Foods Amba for financial support. This work was also supported by a PhD scholarship from China Scholarship Council (CSC: 201906910082).

Publisher Copyright:
© 2023 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.

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