Journal
JOURNAL OF DAIRY SCIENCE
Volume 89, Issue 10, Pages 3778-3790Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.S0022-0302(06)72419-5
Keywords
microfiltration; milk fat globule; particle size; cheese
Ask authors/readers for more resources
We present an extensive description and analysis of a microfiltration process patented in our laboratory to separate different fractions of the initial milk fat globule population according to the size of the native milk fat globules (MFG). We used nominal membrane pore sizes of 2 to 12 mu m and a specially designed pilot rig. Using this process with whole milk [whose MFG have a volume mean diameter (d(43)) = 4.2 +/- 0.2 mu m] and appropriate membrane pore size and hydrodynamic conditions, we collected 2 extremes of the initial milk fat globule distribution consisting of 1) a retentate containing large MFG of d(43) = 5 to 7.5 mu m (with up to 250 g/kg of fat, up to 35% of initial milk fat, and up to 10% of initial milk volume), and 2) a permeate containing small MFG of d(43) = 0.9 to 3.3 mu m (with up to 16 g/kg of fat, up to 30% of initial milk fat, and up to 83% of initial milk volume and devoid of somatic cells). We checked that the process did not mechanically damage the MFG by measuring their-potential. This new microfiltration process, avoiding milk aging, appears to be more efficient than gravity separation in selecting native MFG of different sizes. As we summarize from previous and new results showing that the physicochemical and technological properties of native milk fat globules vary according to their size, the use of different fat globule fractions appears to be advantageous regarding the quality of cheeses and can lead to new dairy products with adapted properties (sensory, functional, and perhaps nutritional).
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available