Comparing composition and structure of cream and skimmed milk produced by membrane filtration and centrifugal separation

Abstract

This study compares milk fat separation at 25 °C and 50 °C by centrifugal separation with membrane filtration using 1.4 μm ceramic silicon carbide (SiC), focusing on composition, particle size distribution, and zeta potential of milk and cream, as well as structural integrity of the milk fat globules (MFGs). Centrifugal separation achieved fat recovery (87 % at 25 °C and 91 % at 50 °C), producing cream with the highest fat content (36.6 %) but broader fat droplet size distribution and structural disruption due to shear-induced coalescence. Membrane filtration achieve a fat recovery of 89 % at 25 °C and 85 % at 50 °C but retained larger and intact MFGs in the cream/retentate with narrower particle sizes 1–10 μm. Although, longer processing times are required for membrane filtration and fouling challenges were observed at 25 °C. These findings show that centrifugal separation is ideal for high volume manufacturing processes, while membrane filtration excels in precision and structural preservation, making it suitable for applications requiring gentle MFGM retention.