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Skimmed milk was fractionated via a cascade system: Graphic plotting of microfiltration (MF); ultrafiltration (UF); nanofiltration (NF); and reverse osmosis (RO). The buffering curves of each fraction were studied over the pH range 4-7. Depending on their composition, the individual permeate streams showed different buffering capacity values and pH ranges where the buffering occurred. The concentration of active buffering substances in the permeates decreased (in mmol/L) from~26.6 (MF) tõ 17.4 (UF) to 1.39 (NF) to 0.07 (RO). Contributions to the total buffering capacity for MF permeate, which represents the serum phase of milk, were~37% from whey proteins and~63% from milk salts (especially citrates, phosphates and carbonates) including lactose and water.

Water mobility changes during a structure building reaction of full‐fat cream cheese were studied by applying low‐resolution nuclear magnetic resonance. A significant decrease in mobility (T2 relaxation times from 148 to 116 ms) was found in the mobile water phase during texture building. Furthermore, the results were compared to forced synaeresis of the same cheese, which was determined by applying a multistep centrifugation method. The plotted forced synaeresis results displayed the inverse shape of the structure building reaction: ~14.6% at the beginning (0 min), ~7.4% at peak (47 min) of the reaction and ended with ~9.9% (126 min).