The cream. Whey powder production: UF can not

The protein is the major substance in milk. 95% of them are nitrogen-containing milk proteins and 5% are non-protein nitrogen. Apart from this, milk proteins include casein, whey protein and a small amount of fat globule membrane protein. The traditional sterilization method for milk is “pasteurization” or “instantaneous sterilization by ultra-high temperature”. This technology has been used for many years and is mature in technology. However, there is a problem that the flavor and nutrition of milk are greatly affected at high temperature. Ultrafiltration can solve this problem by intercepting the way to achieve a real removal of bacteria, and the operating temperature is low.

Ultrafiltration separation can be basically understood as the principle of screening. But in some cases, the process can be affected by the electrostatic charge of the particles and charged membrane. The molecular weight cutoff ranged from 50 to 500 000 , and the approximate pore size of the corresponding membrane ranged from 2 to 50 nm (0.002 to 0.05 m). Mainly used for whole milk and skim milk concentration, milk protein fractionation, or milk protein and whey (lactose and salts) separation, other larger particles such as microorganisms or fat globules are also retained.

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In addition to the recovery of enzymes and lactose hydrolysis can also use ultrafiltration (Rattray, 1996).Whey wastewater treatment?UF can recover all macromolecular organic compounds (mainly whey protein) in whey wastewater, greatly reducing BOD in whey wastewater, and reducing environmental pollution.Cheese production?Before the curd process, using UF concentration method can reduce the amount of whey wastewater treatment and improve production rate.

Pre-condensed milk: UF can increase the maximum solids content of the pre-concentration endpoint to 30%. It can not only increase the protein concentration without increasing the lactose content, but also save energy and reduce the heat loss of the product.Ice cream production: UF can be used to adjust the ratio of lactose and other small molecules of carbohydrates in milk and to improve the fluidity of the feed by increasing the protein content of the ice cream.Whey powder production: UF can not only concentrate whey, but also can filter lactose and minerals in whey to increase the purity of whey concentrate.

Currently, ultrafiltration is one of the key technologies for producing WPC / WPI.