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

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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 languageEnglish
JournalInternational Journal of Dairy Technology
Issue number3
Pages (from-to)597-606
Publication statusPublished - 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.

    Research areas

  • Acidification, Calcium, Flux rate, Ultrafiltration, Viscosity

ID: 347889200