Process for XXXX retention during skim milk ultrafiltration.

@entity460 @entity1568 @entity1132
@entity1132 is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltration is a known process of removing @entity1132 from these products. However, during ultrafiltration, valuable minerals, such as @entity460 in soluble form, are also lost into permeate. In this study, a process was developed in which first the @entity1132 reduction in skim milk was achieved by ultrafiltration (4x volumetric concentration) using a 10-kDa membrane. Then, the @entity460 present in permeate was precipitated using one of three methods: 1) heat treatment, 2) pH adjustment, or 3) a combination of pH adjustment and heat treatment to permeate, then recovered by refiltering permeate. The process was first developed at laboratory scale, and then its applicability was tested at the pilot scale. Skim milk, retentates, permeates, and the treated permeates were analyzed for total solids, ash, protein, or total @entity1568 , @entity460 , and @entity1132 content. About 76% of the total @entity1132 and about 16% of the @entity460 present in skim milk permeated through the membrane during ultrafiltration. The three treatments applied produced white precipitates and turned the clear permeates turbid. On refiltering the treated permeates approximately 42, approximately 50, and approximately 70% of the total @entity460 present could be recovered from 1) heat-treated, 2) pH-adjusted, and 3) pH-adjusted and heat-treated permeates, respectively. There was no marked change in the @entity1132 content due to any of the three treatments and subsequent refiltering of the treated permeates.
