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Article: Process for Calcium Retention During Skim Milk Ultrafiltration
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2003
- Author:
CopyrightCopyright American Dairy Science Association Sep 2003. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Lactose is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltration is a known process of removing lactose from these products. However, during ultrafiltration, valuable minerals, such as calcium in soluble form, are also lost into permeate. In this study, a process was developed in which first the lactose reduction in skim milk was achieved by ultrafiltration (4Ã volumetric concentration) using a 10-kDa membrane. Then, the calcium present in permeate was precipitated using one of three methods: 1) heat treatment, 2) pH adjustment, or 3) a combination of pH adjustment and heat treatment to permeate, then recovered by refiltering permeate. The ...