𝔖 Bobbio Scriptorium
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PROCESS OPTIMIZATION IN SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION

✍ Scribed by C. PERI; C. POMPEI; F. ROSSI

Book ID
108800228
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
517 KB
Volume
38
Category
Article
ISSN
0022-1147

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## Abstract Ultrafiltration (UF) and reverse osmosis (RO) have been used to increase the total solids of skim‐milk in order to produce a protein‐enriched yoghurt. Milk concentrated by either process can be fermented adequately, but RO does not change the proportions of milk components. Ultrafiltrat

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Defatted milk was ultraÐlteredÈdiaÐltered in a 20 kDa polysulphone Ñat membranes UF unit to obtain concentrated milk with di †erent protein/ lactose ratios. Di †erent samples of concentratedÈdiaÐltrated milks with protein concentration between 4É7% and 8É9% and lactose concentration between 2É7 and