Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Yuan Qu; Sylvain Barjon; Leif H Skibsted; Giovanni Barone; Lilia Ahrné

doi:10.1111/1471-0307.12957

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

Yuan Qu, Sylvain Barjon, Leif H Skibsted, Giovanni Barone^*, Lilia Ahrné

^*Corresponding author for this work

Ingredient and Dairy Technology

Research output: Contribution to journal › Journal article › Research › peer-review

3 Citations (Scopus)

23 Downloads (Pure)

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.

Original language	English
Journal	International Journal of Dairy Technology
Volume	76
Issue number	3
Pages (from-to)	597-606
ISSN	1364-727X
DOIs	https://doi.org/10.1111/1471-0307.12957
Publication status	Published - 2023

Bibliographical note

Publisher Copyright:
© 2023 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.

Keywords

Acidification
Calcium
Flux rate
Ultrafiltration
Viscosity

Access to Document

10.1111/1471-0307.12957Licence: CC BY-NC

FulltextFinal published version, 749 KBLicence: CC BY-NC

Cite this

Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams. / Qu, Yuan; Barjon, Sylvain; Skibsted, Leif H; Barone, Giovanni; Ahrné, Lilia.

In: International Journal of Dairy Technology, Vol. 76, No. 3, 2023, p. 597-606.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Barone, Giovanni

AU - Ahrné, Lilia

PY - 2023

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N2 - 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.

AB - 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.

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KW - Viscosity

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