Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsieves

Carpintero-Tepole, Violeta; Fuente, Edmundo Brito-de la; Martínez-González, E.; Torrestiana-Sánchez, Beatriz

doi:10.1016/j.lwt.2014.06.057

Cited by 11 publications

(10 citation statements)

References 47 publications

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“…To the best of our knowledge, no reports exist on the application of MF toward native milk fat globule separation from milk or cream. Moreover, despite the extensive research devoted to the effect of minerals on the properties of milk proteins during filtration (Mao et al, 2012;Carpintero-Tepole et al, 2014;Ferrer et al, 2014), their effect on the physicochemical properties of whole milk during MF process has been ignored. Therefore, the main objective of our study was to investigate MF of raw whole milk for separation of milk fat from other components.…”

Section: Introductionmentioning

confidence: 99%

Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization

Jukkola

Partanen

Rojas

et al. 2016

Journal of Dairy Science

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Milk fat globule membranes (MFGM) sourced in buttermilk have gained recent interest given their nutritional value and functional properties. However, production of isolated MFGM has been challenging given their size similarity with casein micelles, which limits attempts toward fractionation by size exclusion techniques. Therefore, the hypothesis underpinning this study is that the removal of proteins from cream before butter-making facilitates MFGM isolation. As such, milk fat globules were separated from raw whole milk via microfiltration (1.4-µm pore diameter and 0.005-m filtration surface area) by using 3 diafiltration media; namely, skim milk ultrafiltration permeate, saline, and water. Their effects on the stability of the milk fat globules and protein permeation was elucidated. Whereas a substantial reduction in protein concentration was achieved with all diafiltration media (~90% reduction), water and saline produced negligible membrane fouling with better filtration performance. Moreover, diafiltration with skim milk ultrafiltration permeate exhibited reduced permeate flux. Colloidal stability of the resultant milk decreased with all diafiltration solutions due to changing composition and reduced apparent viscosity. Overall, microfiltration was found to be an efficient method for separation of milk fat globules from whole milk, leading to increased MFGM fragment concentration in buttermilk dry matter, thus making it more suitable for industrial utilization.

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Section: Introductionmentioning

confidence: 99%

Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization

Jukkola

Partanen

Rojas

et al. 2016

Journal of Dairy Science

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“…The decreased flux in SMUF diafiltration was associated with the higher dry matter content and viscosity -both critical parameters in microfiltration. Moreover, the dilute concentration of the saline prevented the reduction of the flux, previously attributed to saline diafiltration (Jimenez-Lopez et al, 2011;Carpintero-Tepole et al, 2014). High concentrations of saline may dissociate the casein micelles, which increases milk viscosity and affects the filtration performance.…”

Section: Diafiltration Mediamentioning

confidence: 98%

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

et al. 2019

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“…In particular, microfiltration has been documented to cause less damage to shear-sensitive milk components compared to centrifugal separation [21,43]. Nevertheless, long shear exposure in microfiltration has been shown to decrease the mean fat droplet size in cream MF [22] and several studies reported a decrease in droplet size of an oil-in-water emulsion upon microfiltration [40,44,45], suggesting that microfiltration can disrupt native milk fat globules.…”

Section: Particle Size and Zeta Potentialmentioning

confidence: 99%

Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation

Jukkola

Hokkanen

Kämäräinen

et al. 2019

Journal of Membrane Science

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This study compared the efficiency of centrifugal and microfiltration separation of milk fat globules (MFG) from bovine cream and the changes that take place in the corresponding lipid membranes (MFGM). Creams were washed with water (1:10) and subjected to either centrifugation or microfiltration to fractionate proteins and other non-fat milk components. Protein analyses of the obtained fractions were carried out by gel electrophoresis. Lipid extraction and thin layer chromatography were also employed to separate lipid types and the amount of polar lipids were determined by gas chromatography. The effect of flow conditions on MFG's colloidal properties and MFGM components was evaluated based on estimates of the average rate of energy dissipation in microfiltration and centrifugation processes. Both were equally effective in removing the protein fraction (93% yield) as well as non-fat dry matter (~100% removal). Microfiltration reduced the mean particle size by 0.3 µm, whereas the opposite was observed for centrifugal separation (average size increase by 0.8 µm). The latter process also induced a more significant reduction in the electrostatic charges (zeta potential) of the colloids in the cream, which relates to the changes in the milk fat globule surface composition and the release of MFGM components. The dissociated polar lipids amounted to 24% and 20% upon centrifugation and microfiltration, respectively. Overall, the results suggest that MFG and MFGM are partially damaged under the shear forces typical of centrifugal and microfiltration separation. A high separation efficiency, with minimal fat globule damage and high MFGM yield is possible by adopting microfiltration under carefully optimized conditions.

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Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsieves

Cited by 11 publications

References 47 publications

Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization

Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization

Food emulsifiers based on milk fat globule membranes and their interactions with calcium and casein phosphoproteins

Changes in milk fat globules and membrane lipids under the shear fields of microfiltration and centrifugation

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