Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein-Whey Protein Fractionation.

摘要: During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in permeate is reduced by an enhanced serum casein permeation, primarily β-casein. To decrease possibility a pre-heating step under pasteurization conditions before filtration was investigated, so as to shift equilibrium from soluble monomers impermeable micellar casein. Immediately after step, low temperature °C conducted could diffuse into serum. The hypothesis that dissociation β-casein result decreasing takes more time than duration process. It found permeation during without significantly affecting flux and compared with step. Furthermore, addition calcium (5 mM) not only thus increased purity, defined high protein-to-casein (g L−1/g L−1) ratio, but also decreased performance, possibly due structural alteration deposited micelle layer, rendering deposit compact retentive. Therefore, possible combination prior investigated order evidence potential increase (WP) case Ca2+ microfiltration. This study shows very close results fraction obtained permeate.