Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The purpose of this study was to measure the impact of microfiltration for bacteria removal on the principal chemical components of milk. Six skimmed raw milks were micro-filtered using a laboratory bench unit fitted with a Membralox® ceramic membrane having a pore size of 1.4 μm. Microfiltration resulted in a significant reduction in crude protein (p = 0.001), casein (p = 0.008), calcium (p = 0.002), phosphorus (p = 0.045) and magnesium (p = 0.016) contents of milk. While, crude proteins and casein accumulated in the retentate, the minerals seemed to be entrapped by the membrane. In contrast to these constituents, potassium, sodium and lactose contents remained statistically unchanged in milk.
How to cite this article:
Ninane Veronique, Grelet Clement, Romnee Jean-Michel and Dehareng Frederic. Impact of Microfiltration for Bacteria Removal on Milk Constituents.
DOI: https://doi.org/10.36478/jftech.2014.54.57
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2014.54.57