Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

Abstract

This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.