Minerals content and physicochemical properties of skim milk retentates and permeates during ultrafiltration at different temperatures

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-11-14 DOI:10.1016/j.idairyj.2024.106138

Giovanni Barone , Sara Guadagnucci , Valentin Rauh , Søren K. Lillevang , Maria Fiorenza Caboni , Lilia Ahrné

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Abstract

In this study, the influence of temperature (i.e., 10, 25 and 55 °C) on minerals contents and physicochemical properties of retentates and permeate produced during ultrafiltration (UF) of skim milk were investigated at different volumetric concentration ratios (VCR: 1.0, 1.5, 2.0, 2.5 and 3.0). Mineral content in UF retentates was significantly lower (p < 0.05) at 10 °C when compared to 55 °C at all the VCRs studied, with an average reduction of 17 %; while, in respective permeate, mineral content was higher at 55 °C. Ionic calcium concentration in the retentate increased along the VCR and decreased with increasing temperature (2.35-2.78 mM and 0.19-0.43 mM at 10 and 55 °C, respectively). UF of milk temperature at 10 °C resulted in a low permeate flux rate along the VCR, but with better flux recovery after cleaning when compared to 55 °C. The results obtained in this study provide new insights into the complex relationships between the milk temperature and milk mineral partitioning on UF performance and physiochemical properties of retentates and permeates, that is exploitable for the production of dairy retentates having tailored mineral content and functionality.

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不同温度下超滤过程中脱脂奶回流物和渗透物的矿物质含量和理化性质

本研究调查了在不同体积浓度比（VCR：1.0、1.5、2.0、2.5 和 3.0）下，温度（即 10、25 和 55 °C）对脱脂乳超滤（UF）过程中产生的回流液和渗透液中矿物质含量和理化性质的影响。在所有研究的体积浓度比条件下，与 55 °C 相比，10 °C 时超滤回流液中的矿物质含量明显降低（p < 0.05），平均降幅为 17%；而在 55 °C 条件下，各自渗透液中的矿物质含量较高。回流液中的离子钙浓度随着 VCR 的变化而增加，并随着温度的升高而降低（10 °C 和 55 °C 时分别为 2.35-2.78 mM 和 0.19-0.43 mM）。牛奶温度在 10 °C 时的超滤导致沿 VCR 的渗透通量率较低，但与 55 °C 相比，清洗后的通量恢复较好。这项研究的结果提供了牛奶温度和牛奶矿物质分配对超滤性能以及回流物和渗透物理化性质的复杂关系的新见解，可用于生产具有定制矿物质含量和功能的乳制品回流物。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.