Ultrafiltration of the whole milk

Autori su ispitivali upotrebu suvremenih procesa ultrafiltracije ponomasnog mlijeka. Korištena je oprema za ultrafiltraciju firme ALFA-LAVAL sa membranom druge generacije tubularnog tipa marke ROMICON. Svježe pasterizirano punomasno mlijeko je koncentrirano na 26,10-30,16% suhe tvari i 12,24-18,07% proteina. Utvrđeni su parametri ultrafiltracije, koeficijent zadržavanja proteina, propustljivost proteina, fluks permeacije, optimalne temperature i dr. Retentat je korišten za proizvodnju bijelog mekog sira i nisko laktoznog jogurta.Studies of the use of ultrafiltration in the dairy industry have been concerned with processing of whole milk. Tubular ultrafiltration membranes were used - ultrafiltration pilot unit UFS - 1, ALFA-LAVAL with the ROMICON holow fiber cartridge. Fresh, pasteurized, whole milk was concentrated to 26,10-30,16% total solids and 12,24-18,07% proteins. The positive effect of temperature on the permeate flux with increasing concentration factor indicated the importance of concentration polarization in whole milk ultrafiltration. The rejection coefficients for milk proteins, fat, lactose and ash did not wary with temperature or pressure. Retentates were used for making white soft cheese and low lactose yogurts