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Truong T, Hernandez AJ, Barbano DM, Drake MA. Ultrafiltration: Impact of process temperature (7 and 50°C) on process performance and protein beverage physical, chemical, and sensory properties. J Dairy Sci 2024:S0022-0302(24)01012-9. [PMID: 39033917 DOI: 10.3168/jds.2023-24396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2023] [Accepted: 06/22/2024] [Indexed: 07/23/2024]
Abstract
Our objectives were to determine the impact of ultrafiltration (UF) of skim milk at 7 and 50°C on UF processing, lactose removal, mineral partitioning, and skim milk retentate physical, chemical, and sensory properties at 3 (3.4 7.5, and 10.5%) protein concentration with 2 different heat processing treatments high temperature short time (HTST) pasteurization and autoclave). Pasteurized skim milk was split into 2 portions and the 7°C UF processing run was done on one day and the 50°C UF processing run was done on the next day. Skim milk was ultrafiltered and diafiltered at 7 and 50°C and as permeate was removed, deionized water at 7 or 50°C was added in an equal amount by weight as permeate removed to maintain constant protein concentration in the retentate during UF until 98% or more of lactose and low molecular weight soluble milk components were removed. All skim milk-based beverage bases from the 7 and 50°C UF of skim milk were HTST (78°C for 15 s) processed or autoclaved (116°C for 6 min). The physical, chemical, and sensory properties of all treatments were measured. This process was replicated twice with a new batch of pasteurized skim milk in a different week with the 7 and 50°C UF processing runs ran in reverse order. Overall, lactose-free skim milk at 3.4, 7.5, and 10.5% protein produced by UF with DF, was more bland, more white and less heat stable (i.e., stable to retorting but not direct steam injection at 142°C for 2 to 3 s) than skim milk based on both sensory scores and instrumental measures. A 98 to 99% removal of lactose from skim milk was achieved (final lactose concentration <0.06 g/100g) with a diafiltration ratio of water to milk of about 4 to 1 was used at both 7°C and 50°C. The processing time to achieve that lactose removal from the same starting weight of milk was about twice as long when filtering at 7°C than 50°C because of the lower flux (23 versus 48 kg/m2/h). The continuous DF at constant protein concentration maintained constant flux for a processing time of 4 and 8 h at 50 and 7°C, respectively. The final freezing point of the lactose and soluble mineral reduced milk was close to that of water (-0.015°C versus -0.525°C for skim milk) and the pH of the lactose-free milk at 20°C increased from about 6.5 for skim to about 7.33 and 7.46 for UF/DF skim milk at 7 and 50°C, respectively. Removal of compounds that absorb light (in the range of 360 to 500 nm) from milk in the permeate, increased light reflectance and whiteness and decreased yellowness relative to the starting skim milk.
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Affiliation(s)
- T Truong
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research, Center, North Carolina State University, Raleigh NC 27695
| | - A J Hernandez
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research, Center, North Carolina State University, Raleigh NC 27695
| | - D M Barbano
- Cornell University, Department of Food Science, Northeast Dairy Foods Research Center, Ithaca, NY 14853
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research, Center, North Carolina State University, Raleigh NC 27695.
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Angela S, Wollan D, Muhlack R, Bindon K, Wilkinson K. Compositional Consequences of Ultrafiltration Treatment of White and Red Wines. Foods 2024; 13:1850. [PMID: 38928792 PMCID: PMC11202439 DOI: 10.3390/foods13121850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/27/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Clarification and stabilisation processes are routinely performed post-fermentation to 'finish' wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that 'finish' wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
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Affiliation(s)
- Stephanie Angela
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
- VAF Memstar, P.O. Box 794, Nuriootpa, SA 5355, Australia
| | - Richard Muhlack
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
| | - Keren Bindon
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia;
| | - Kerry Wilkinson
- Discipline of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia; (S.A.); (R.M.)
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia;
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Rosa E, Prudencio ES. A comprehensive approach about comparison between drying technologies and powdered dairy products. Food Res Int 2023; 173:113326. [PMID: 37803638 DOI: 10.1016/j.foodres.2023.113326] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
Knowledge of powdered dairy products was addressed, emphasizing powdered milk, cheese, and yogurt. These are very versatile products, and because they are within the field of innovations in developing dairy products, their production and application have been encouraged. This work aimed to reveal the possibilities of obtaining an approach to powder dairy products, the environmental and economic aspects involved, the physical properties analysis, and finally a conclusions including the findings and prospects. When comparing possible processes of powder milk obtaining the preferred comprises the following steps: fat standardization; pasteurization; evaporation using a multi-effect evaporator with the inclusion of one of two options to increase the evaporator's energy efficiency: thermal or mechanical vapor recompression; dehydration (spray drying); and adding an emulsifier (lecithin) or using the fluidized bed dryer or return of fines, resulting in a powder product with instantaneous dissolution. The following sequence is recommended for cheese powder: ingredients addition, melting, dehydration (spray drying), and finalizing with cooling. Yogurt powder has its production process initiated by agitation, ultrafiltration, and spray drying. Concerning the physical properties, they are crucial for managing dairy powder products during the final drying process and for their use as food ingredients.
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Affiliation(s)
- Elisama Rosa
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil
| | - Elane Schwinden Prudencio
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, 88040-900, Trindade, Florianópolis, SC, Brazil.
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Coşkun Ö, Wiking L, Corredig M. Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality. J Dairy Sci 2023; 106:3123-3136. [PMID: 37002138 DOI: 10.3168/jds.2022-22497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Accepted: 11/23/2022] [Indexed: 03/31/2023]
Abstract
The colloidal stability of casein micelles suspensions prepared using ultrafiltration (UF) and microfiltration (MF) was studied by testing acid- and rennet-induced destabilization. Skim milk and 4× (based on volume reduction) concentrates were obtained by processing under similar conditions, at temperatures below 10°C. Concentrates were subjected to different levels of diafiltration (DF), resulting in samples with comparable casein volume fractions but different amounts of proteins and ions in the serum phase. The novelty of the work is the systematic comparison of MF and UF concentrates of similar history. More specifically, concentrates similar in ionic composition but with or without serum proteins were compared, to evaluate whether whey proteins and β-casein depletion from the micelles will play a role in the processing properties, or whether these are affected solely by the ionic balance. Microfiltered micelles' apparent diameter decreased by about 50 nm during the specific hydrolysis of κ-casein by chymosin, whereas those in skim milk control showed a decrease of about half that size. All concentrates subjected to extensive DF showed smaller hydrodynamic diameters, with reductions of ∼18 and 13 nm for MF and UF, respectively. Highly diafiltered UF retentates showed a delayed onset of rennet-induced gelation, due to low colloidal calcium, compared with other samples. Low-diafiltered samples showed weak storage modulus (∼1 Pa) after 60 min of onset of gelation. In addition, onset pH increased with diafiltration to ∼5.8 for UF and ∼6 for MF in high-diafiltered samples. These results clearly demonstrated that the functional properties of casein micelles change during membrane concentration, and this cannot be solely attributed to changes in ionic equilibrium.
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Affiliation(s)
- Özgenur Coşkun
- Department of Food Science, CiFood Multidisciplinary Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
| | - Lars Wiking
- Department of Food Science, CiFood Multidisciplinary Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Milena Corredig
- Department of Food Science, CiFood Multidisciplinary Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
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5
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Ultrafiltration-based diafiltration for post-delignification fractionation of lignin from a deep eutectic solvent comprised of lactic acid and choline chloride. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.122097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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6
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7
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Tian M, Cheng J, Wang H, Xie Q, Wei Q, Guo M. Effects of polymerized goat milk whey protein on physicochemical properties and microstructure of recombined goat milk yogurt. J Dairy Sci 2022; 105:4903-4914. [PMID: 35346470 DOI: 10.3168/jds.2021-21581] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 02/12/2022] [Indexed: 11/19/2022]
Abstract
Goat milk whey protein concentrates were manufactured by microfiltration (MF) and ultrafiltration (UF). When MF retentate blended with cream, which could be used as a starting material in yogurt making. The objective of this study was to prepare goat milk whey protein concentrates by membrane separation technology and to investigate the effects of polymerized goat milk whey protein (PGWP) on the physicochemical properties and microstructure of recombined goat milk yogurt. A 3-stage MF study was conducted to separate whey protein from casein in skim milk with 0.1-µm ceramic membrane. The MF permeate was ultrafiltered using a 10 kDa cut-off membrane to 10-fold, followed by 3 step diafiltration. The ultrafiltration-diafiltration-treated whey was electrodialyzed to remove 85% of salt, and to obtain goat milk whey protein concentrates with 80.99% protein content (wt/wt, dry basis). Recombined goat milk yogurt was prepared by mixing cream and MF retentate, and PGWP was used as main thickening agent. Compared with the recombined goat milk yogurt without PGWP, the yogurt with 0.50% PGWP had desirable viscosity and low level of syneresis. There was no significant difference in chemical composition and pH between the recombined goat milk yogurt with PGWP and control (without PGWP). Viscosity of all the yogurt samples decreased during the study. There was a slight but not significant decrease in pH during storage. Bifidobacterium and Lactobacillus acidophilus in yogurt samples remained above 106 cfu/g during 8-wk storage. Scanning electron microscopy of the recombined goat milk yogurt with PGWP displayed a compact protein network. Results indicated that PGWP prepared directly from raw milk may be a novel protein-based thickening agent for authentic goat milk yogurt making.
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Affiliation(s)
- Mu Tian
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hao Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qinggang Xie
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China; HeiLongJiang FeiHe Dairy Co., Ltd., Beijing, 100015, China
| | - Qiaosi Wei
- HeiLongJiang FeiHe Dairy Co., Ltd., Beijing, 100015, China
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405.
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8
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Galarza U, Iturmendi N, García A, Fernández T, Maté JI. Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Tan R, Franzreb M. Simulation-based evaluation of single pass continuous diafiltration with alternating permeate flow direction. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2021.119987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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CUNHA TMPD, CANELLA MHM, HAAS ICDS, AMBONI RDDMC, PRUDENCIO ES. A theoretical approach to dairy products from membrane processes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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Möller AC, Li J, van der Goot AJ, van der Padt A. A water-only process to fractionate yellow peas into its constituents. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Paladii IV, Vrabie EG, Sprinchan KG, Bologa MK. Whey: Review. Part 2. Treatment Processes and Methods. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2021. [DOI: 10.3103/s1068375521060119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Rama GR, Timmers LFSM, Volken de Souza CF. Ultrafiltration of cheese whey: Achieving high protein rejection and sustaining membrane efficiency. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gabriela Rabaioli Rama
- Postgraduation Program in Biotechnology University of Vale do Taquari—Univates Lajeado Brazil
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Macedo A, Bilau J, Cambóias E, Duarte E. Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants. Foods 2021; 10:foods10081740. [PMID: 34441518 PMCID: PMC8392003 DOI: 10.3390/foods10081740] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/17/2021] [Accepted: 07/20/2021] [Indexed: 12/03/2022] Open
Abstract
Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.
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Affiliation(s)
- Antónia Macedo
- Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal; (J.B.); (E.C.)
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- Correspondence:
| | - José Bilau
- Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal; (J.B.); (E.C.)
- Center for Advanced Studies in Management and Economics of the University of Évora (CEFAGE-UE), 7005-869 Évora, Portugal
| | - Eunice Cambóias
- Polytechnic Institute of Beja, Rua Pedro Soares, Campus do IPBeja, 7800-295 Beja, Portugal; (J.B.); (E.C.)
| | - Elizabeth Duarte
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
- Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents. DAIRY 2021. [DOI: 10.3390/dairy2030029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The objective of the study reported in this research paper was to produce micellar casein concentrate (MCC) and milk protein concentrate (MPC) with 80% crude protein relative to total solids (TS) using MF and UF processes respectively. Additionally, capillary gel electrophoresis (CGE) was used to study the protein fractions in retentate and permeate. For MCC production, 227 L of pasteurized SM was subjected to MF using 0.5-micron spiral wound polyvinylidene fluoride membrane. During the process, diafiltration (DF) water was added at six intervals, totaling 100% of the feed volume. For MPC production, 227 L of pasteurized SM from the same lot was subjected to UF using 10 kDa Polyethersulfone membranes. During the process, DF water was added at four different intervals, with a final total addition of 40% of the feed volume. Both processes used a volume reduction of five. There were significant (p < 0.05) differences in all of the compositional parameters, except fat and casein for the MF retentate (MFR) and UF retentate (UFR). UFR had a higher crude protein (CP), TS, lactose, ash and calcium content as compared to MFR and this affected the CP/TS ratio found in both the retentates. The differences in membrane pore sizes, operating pressures and level of DF used all contributed to the differences in final CP/TS ratio obtained. The CGE analysis of individual protein fractions present in the UFR and MFR showed that UFR has a β-lactaglobulin to α-lactalbumin (α-LA) ratio similar to SM, whereas the MFR has a higher ratio, indicating preferential transmission for α-LA by the MF membrane. The results from this study show that MF and UF processes could be used for production of MCC and MPC with similar CP/TS ratio with careful selection of operating parameters, and that CGE can be used for detailed analysis of various protein fractions.
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Carter B, DiMarzo L, Pranata J, Barbano DM, Drake M. Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. J Dairy Sci 2021; 104:8630-8643. [PMID: 34099299 DOI: 10.3168/jds.2020-18771] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 03/30/2021] [Indexed: 11/19/2022]
Abstract
Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions.
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Affiliation(s)
- Brandon Carter
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695
| | - Larissa DiMarzo
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - Joice Pranata
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
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Wang Y, Yu J. Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts. Compr Rev Food Sci Food Saf 2021; 20:3667-3689. [PMID: 33931948 DOI: 10.1111/1541-4337.12758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/07/2021] [Accepted: 03/24/2021] [Indexed: 12/18/2022]
Abstract
Breast milk is an ideal source of human milk oligosaccharides (HMOs) for isolation and purification. However, breast milk is not for sale and at most is distributed to neonatal intensive care units as donor milk. To overcome this limitation, isolating HMOs analogs including bovine milk oligosaccharides (BMOs) and caprine milk oligosaccharides (CMOs) from other sources is timely and significant. Advances in the development of equipment and analytical methods have revealed that dairy processing byproducts are good sources of BMOs and CMOs. Enrichment of these oligosaccharides from dairy byproducts, such as whey, permeate, and mother liquor, is of increasing academic and economic value. The commonly employed approach for oligosaccharides purification is chromatographic technique, but it is only used at lab scale. In the dairy industry, chromatographic methods (large-scale ion exchange, 10,000 L size) are currently routinely used for the isolation/purification of milk proteins (e.g., lactoferrin). In contrast, membrane technology has been proven to be a suitable approach for the isolation and purification of BMOs and CMOs from dairy byproducts. Therefore, this review simply introduces BMOs and CMOs in dairy processing byproducts. This review also summarizes membrane separation processes for isolating and purifying BMOs and CMOs from different dairy byproducts. Finally, the technological challenges and solutions of each processing strategy are discussed in detail.
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Affiliation(s)
- Yi Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
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19
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Sergius-Ronot M, Suwal S, Shama S, Chamberland J, Unger S, O'Connor DL, Pouliot Y, Doyen A. The ultrafiltration molecular weight cut-off has a limited effect on the concentration and protein profile during preparation of human milk protein concentrates. J Dairy Sci 2021; 104:3820-3831. [PMID: 33485685 DOI: 10.3168/jds.2020-18762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 11/04/2020] [Indexed: 11/19/2022]
Abstract
Optimizing protein intake for very low birth weight (<1,500 g) infants is fundamental to prevent faltering postnatal growth with the potential association of impaired neurodevelopment. The protein content of human milk is not sufficient to support the growth of very low birth weight infants. To meet their elevated protein requirements, human milk is currently fortified using typically bovine milk-based protein isolates (>85% on a dry basis). However, these products have several limitations for use in this vulnerable population. To overcome the shortcomings of bovine milk-based protein supplement, a human milk protein concentrate (HMPC) was developed. In preliminary attempts using 10 kDa ultrafiltration (UF) membranes, it was not possible to reach the protein content of commercial protein isolates, presumably due to the retention of human milk oligosaccharides (HMO). Consequently, it was hypothesized that the use of a UF membrane with a higher molecular weight cut-off (50 kDa rather than 10 kDa) could improve the transmission of carbohydrates, including HMO, in the permeate, thus increasing the protein purity of the subsequent HMPC. The results showed that permeate fluxes during the concentration step were similar to either UF molecular weight cut-off, but the 50-kDa membrane had a higher permeate flux during the diafiltration sequence. However, it was not sufficient to increase the protein purity of the human milk retentate, as both membranes generated HMPC with similar protein contents of 48.8% (10 kDa) and 50% (50 kDa) on a dry basis. This result was related to the high retention of HMO, mainly during the concentration step, although the diafiltration step was efficient to decrease their content in the HMPC. As the major bioactive proteins (lactoferrin, lysozyme, bile salt stimulated lipase, and α1-antitrypsin) in human milk were detected in both HMPC, the 50-kDa membrane seems the most appropriate to the preparation of HMPC in terms of permeation flux values. However, improving the separation of HMO from proteins is essential to increase the protein purity of HMPC.
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Affiliation(s)
- Mélanie Sergius-Ronot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Shyam Suwal
- Department of Food Science, University of Copenhagen, Frederiksberg C, DK-1958 Denmark
| | - Sara Shama
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 0A4 Canada
| | - Julien Chamberland
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Department of Pediatrics, University of Toronto, Toronto, M5G 1X8 Canada; Department of Neonatology, The Hospital for Sick Children, Toronto, M5G 1X8 Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, M5G 1X5 Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, M5G 1X5 Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 0A4 Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, M5G 1X5 Canada
| | - Yves Pouliot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Alain Doyen
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada.
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20
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Benoit S, Chamberland J, Doyen A, Margni M, Bouchard C, Pouliot Y. Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study. MEMBRANES 2020; 10:membranes10100287. [PMID: 33076420 PMCID: PMC7602606 DOI: 10.3390/membranes10100287] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 10/02/2020] [Accepted: 10/03/2020] [Indexed: 11/23/2022]
Abstract
Pressure-driven membrane separation processes are commonly used in cheese milk standardization. Using ultrafiltration (UF) or microfiltration (MF), membrane separation processes make it possible to concentrate the milk proteins and increase the yields of cheese vats. However, the contribution of membrane separation processes to the environmental impact and economical profitability of dairy processes is still unclear. The objective of this study was to evaluate the contribution of membrane separation processes to the eco-efficiency of cheddar cheese production in Québec (Canada) using process simulation. Three scenarios were compared: two included UF or MF at the cheese milk standardization step, and one did not incorporate membrane separation processes. The results showed that even if membrane separation processes make it possible to increase vat yields, they do not improve the eco-efficiency of cheddar cheese processes. However, membrane separation processes may benefit the eco-efficiency of the process more when used for byproduct valorization.
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Affiliation(s)
- Scott Benoit
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada; (J.C.); (A.D.); (Y.P.)
- Correspondence:
| | - Julien Chamberland
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada; (J.C.); (A.D.); (Y.P.)
| | - Alain Doyen
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada; (J.C.); (A.D.); (Y.P.)
| | - Manuele Margni
- International Reference Centre for the Life Cycle of Products, Processes and Services, Polytechnique Montréal, Department of Mathematical and Industrial Engineering, Montréal, QC H3C 3A7, Canada;
| | - Christian Bouchard
- Department of Civil Engineering and Water Engineering, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Yves Pouliot
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada; (J.C.); (A.D.); (Y.P.)
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21
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Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins. Processes (Basel) 2020. [DOI: 10.3390/pr8070871] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.
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Chamberland J, Bouyer A, Benoit S, Provault C, Bérubé A, Doyen A, Pouliot Y. Efficiency assessment of water reclamation processes in milk protein concentrate manufacturing plants: A predictive analysis. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109811] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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