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Chemical characterization of milk concentrated by ultrafiltration

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green ,
K. John Scott ,
Malcolm Anderson ,
Mary C. A. Griffin  and
Frank A. Griffin
Margaret L. Green
Affiliation:
*National Institute for Research in Dairying, (University of Reading), Shinfield, Reading RG2 9AT, UK,
K. John Scott
Affiliation:
*National Institute for Research in Dairying, (University of Reading), Shinfield, Reading RG2 9AT, UK,
Malcolm Anderson
Affiliation:
*National Institute for Research in Dairying, (University of Reading), Shinfield, Reading RG2 9AT, UK,
Mary C. A. Griffin
Affiliation:
*National Institute for Research in Dairying, (University of Reading), Shinfield, Reading RG2 9AT, UK,
Frank A. Griffin
Affiliation:
*National Institute for Research in Dairying, (University of Reading), Shinfield, Reading RG2 9AT, UK,
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Summary

Whole milks concentrated 1·5–4-fold and acidified and citrated milks concentrated 2·8-fold by ultrafiltration at 50 °C were analysed for chemical changes relevant to further processing, storage or nutrition. Fat and protein were entirely retained in the concentrate. The retention of water-soluble vitamins, Ca, Mg, phosphate and trace minerals depended on the proportion bound to the protein. Ascorbic acid was rapidly destroyed during concentration. Because of the differential retention of nitrogenous components, protein comprised a progressively higher proportion of the total N as the milk became more concentrated. No denaturation of whey protein or disruption of casein micelles was detected during concentration of whole milk, but some solubilization of the casein occurred after citration. Reduction of fat globule size occurred early in the concentration process, damage to the fat globule membrane was indicated and the milk became more susceptible to lipolysis. Apart from a tendency for preacidified or precitrated concentrates to gel, no change in the susceptibility of the milks to heat damage was detected.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 2 , May 1984 , pp. 267 - 278
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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