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

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

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.

I: International Journal of Dairy Technology, Bind 76, Nr. 3, 2023, s. 597-606.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Qu, Y, Barjon, S, Skibsted, LH, Barone, G & Ahrné, L 2023, 'Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams', International Journal of Dairy Technology, bind 76, nr. 3, s. 597-606. https://doi.org/10.1111/1471-0307.12957

APA

Qu, Y., Barjon, S., Skibsted, L. H., Barone, G., & Ahrné, L. (2023). Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams. International Journal of Dairy Technology, 76(3), 597-606. https://doi.org/10.1111/1471-0307.12957

Vancouver

Qu Y, Barjon S, Skibsted LH, Barone G, Ahrné L. Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams. International Journal of Dairy Technology. 2023;76(3):597-606. https://doi.org/10.1111/1471-0307.12957

Author

Qu, Yuan ; Barjon, Sylvain ; Skibsted, Leif H ; Barone, Giovanni ; Ahrné, Lilia. / Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams. I: International Journal of Dairy Technology. 2023 ; Bind 76, Nr. 3. s. 597-606.

Bibtex

@article{ce92790e23ca48ea9162d0ba22b3e85f,
title = "Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams",
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.",
keywords = "Acidification, Calcium, Flux rate, Ultrafiltration, Viscosity",
author = "Yuan Qu and Sylvain Barjon and Skibsted, {Leif H} and Giovanni Barone and Lilia Ahrn{\'e}",
note = "Publisher Copyright: {\textcopyright} 2023 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.",
year = "2023",
doi = "10.1111/1471-0307.12957",
language = "English",
volume = "76",
pages = "597--606",
journal = "International Journal of Dairy Technology",
issn = "1364-727X",
publisher = "Wiley-Blackwell",
number = "3",

}

RIS

TY - JOUR

T1 - Influence of partial acidification of skim milk on ultrafiltration performance and physicochemical properties of the produced streams

AU - Qu, Yuan

AU - Barjon, Sylvain

AU - Skibsted, Leif H

AU - Barone, Giovanni

AU - Ahrné, Lilia

N1 - Publisher Copyright: © 2023 The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology.

PY - 2023

Y1 - 2023

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.

KW - Acidification

KW - Calcium

KW - Flux rate

KW - Ultrafiltration

KW - Viscosity

U2 - 10.1111/1471-0307.12957

DO - 10.1111/1471-0307.12957

M3 - Journal article

AN - SCOPUS:85152933559

VL - 76

SP - 597

EP - 606

JO - International Journal of Dairy Technology

JF - International Journal of Dairy Technology

SN - 1364-727X

IS - 3

ER -

ID: 347889200