Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-26T15:47:00.233Z Has data issue: false hasContentIssue false
  • English
  • Français

Application of reverse osmosis to the manufacture of dried whole milk and skim-milk

Published online by Cambridge University Press:  01 June 2009

James Abbot ,
Frank A. Glover ,
Donald D. Muir  and
Paul J. Skudder
James Abbot
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Frank A. Glover
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Donald D. Muir
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Paul J. Skudder
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

Powders were prepared from whole and skim-milk using reverse osmosis (RO) as a first stage followed by either evaporation and spray drying or spray drying alone. They were compared with powders made by the conventional method of evaporation and spray drying. Measurements were made of powder solubility, free fat content, whey protein denaturation, vitamin content, powder morphology and bacterial count. The free fat contents of powders prepared from whole milk concentrated by RO were high; otherwise, there were no significant differences in the properties of powders made from milks concentrated initially by RO and those prepared by conventional evaporation. The results indicate that it is feasible to use RO for the manufacture of skim-milk powder and for dried whole milk production where higher free fat levels are not detrimental.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 4 , November 1979 , pp. 663 - 672
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

British Standards Institution (1963). B.S. no. 1741.Google Scholar
British Standards Institution (1968a). B.S. no. 1743.Google Scholar
British Standards Institution (1968b). B.S. no. 4285 and (1970) Supplement no. 1.Google Scholar
De Boer, R., De Wit, J. N. & Hiddink, J. (1977). Journal of the Society of Dairy Technology 30, 112.CrossRefGoogle Scholar
Deeth, H. C., & Fitz-Gerald, C. H. (1976). Australian Journal of Dairy Technology 31, 53.Google Scholar
Ford, J. E., Porter, J. W. G., Thompson, S. Y., Toothill, J. & Edwards-Webb, J. (1969). Journal of Dairy Research 36, 447.CrossRefGoogle Scholar
Frankel, E. N. & Tarassuk, N. P. (1955). Journal of Dairy Science 38, 751.CrossRefGoogle Scholar
Glover, F. A. (1971). Journal of Dairy Research 38, 373.CrossRefGoogle Scholar
Gray, R. H. & Houldsworth, D. W. (1977). Proceedings of Meeting: ‘Chemical Engineering in the Food Processing Industries’ held at the University of Salford, England, 19–2012.Google Scholar
Holt, C., Muir, D. D. & Sweetsur, A. W. M. (1978). Journal of Dairy Research 45, 183.CrossRefGoogle Scholar
Hillier, R. M. (1976). Journal of Dairy Research 43, 259.CrossRefGoogle Scholar
Lampitt, L. H. & Bushill, J. H. (1931). Journal of the Society of Chemical Industry 50, 45.Google Scholar
Muir, D. D., Kelly, M. E., Phillips, J. D. & Wilson, A. G. (1978). Journal of the Society of Dairy Technology 31, 137.CrossRefGoogle Scholar
Muir, D. D. & Sweetsur, A. W. M. (1978). Journal of Dairy Research 45, 37.CrossRefGoogle Scholar
Mulder, H. & Walstra, P. (1974). In The Milk Fat Globule, p. 205. Farnham Royal: Commonwealth Agricultural Bureaux, & Wageningen: Centre for Agricultural Publishing and Documentation.Google Scholar
Pepper, D. (1974). Process Engineering (11), 66.Google Scholar
Skudder, P. J. (1978). Thesis, University of Reading, England.Google Scholar