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Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams |
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| Authors: | Yuan Qu Sylvain Barjon Leif H Skibsted Giovanni Barone Lilia Ahrné |
| Affiliation: | 1. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
Contribution: Conceptualization, Data curation, Formal analysis, ?Investigation, Methodology, Writing - original draft;2. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark Contribution: Conceptualization, ?Investigation, Methodology, Writing - review & editing;3. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark |
| Abstract: | The influence of partial acidification of skim milk (SM) using glucono-δ-lactone (GDL), citric acid (CA) or lactic acid (LA), on physicochemical properties (e.g. viscosity and calcium balance) of ultrafiltration (UF) retentates produced at 10 and 55°C was investigated. Ultrafiltration retentates produced using CA showed a significantly lower amount (P < 0.05) of ionic calcium and higher apparent viscosity than GDL and LA. Regardless of the acid used, total calcium concentration and apparent viscosity of streams were modified compared with SM, which impaired UF overall performance. Specifically, CA at 10°C and GDL at 55°C, both reduced the permeate flux when compared to the other acids. |
| Keywords: | Ultrafiltration Acidification Calcium Viscosity Flux rate |