Article,
The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams
Contributors
Jiang, Yuan
0000-0002-3348-7455
[1]
Lillevang, Søren Kristian
0000-0003-4514-000X
[2]
Skibsted, Leif Horsfelt
0000-0003-1734-5016
[1]
Lipnizki, Frank
0000-0002-3008-0182
[3]
[4]
Barone, Giovanni
0000-0001-9740-1035
(Corresponding author)
[1]
Ahrné, Lilia Maria
0000-0003-4360-8684
(Corresponding author)
[1]
Affiliations
- [1] University of Copenhagen [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD];
- [2] Arla Foods (Denmark) [NORA names: Arla Foods; Private Research; Denmark; Europe, EU; Nordic; OECD];
- [3] LINXS – Institute of Advanced Neutron and X‐ray Science, Scheelevägen 19, 22370, Lund, Sweden [NORA names: Sweden; Europe, EU; Nordic; OECD];
- [4] Lund University [NORA names: Sweden; Europe, EU; Nordic; OECD]
Abstract
In this study, the partitioning of minerals in ultrafiltration (UF) streams of skim milk using cross‐flow (CF‐UF) and dead‐end (DE‐UF) was investigated using 50 kDa membrane at different temperatures (5, 10, 25, 35, 55°C). CF‐UF showed higher protein retention (6.02–10.9%) compared with DE‐UF (3.44–4.70%), along with more retention of calcium, with values ranging from 29.8 to 41.5 and 57.8 to 112 mM for DE‐UF and CF‐UF, respectively. Ionic calcium in permeates varied less for CF‐UF (2.48–1.18 mM) than for DE‐UF (3.11–0.98 mM). The insights provided in this study can be exploited to tailor adjustments of minerals in milk streams using UF.
Keywords
CF-UF,
adjustment,
calcium,
dead end,
influence,
ionic calcium,
membrane,
milk,
milk stream,
mineral partitioning,
minerals,
partitioning,
partitioning of minerals,
protein,
protein retention,
retention,
retention of calcium,
set-up,
skim,
skim milk,
stream,
study,
temperature,
ultrafiltration,
ultrafiltration (UF,
values
