INTEQUI   20941
INSTITUTO DE INVESTIGACIONES EN TECNOLOGIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Fractionation of skim-milk by an integrated membrane process for yogurt elaboration and lactose recuperation
Autor/es:
A.N. RINALDONI, M.E. CAMPDERRÓS, C. MENÉNDEZ, AND A. PÉREZ PADILLA,
Revista:
International Journal of Food Engineering
Editorial:
The Berkely Electronic Press
Referencias:
Lugar: Berkely (USA); Año: 2009 p. 1 - 6
ISSN:
1556-3758
Resumen:
A combined membrane process has been used to fractionation of skim milk. Microfiltration and ultrafiltration were employed to obtain concentrates with different protein/lactose ratios depending on the volume concentration ratio to produce by fermentation protein enriched yogurt. Nanofiltration has been used to lactose recovery from the ultrafiltration permeate with partial demineralization, while the permeate water of NF can be reused or recycled. Feed, permeate, concentrates and yogurt have been physicochemical characterized and compared with commercial product. The obtained yogurts had smooth aroma and agreeable taste, the protein content increased up to 50 % and the lactose content decreased approximately 50 % in comparison with commercial yogurts, while calcium and iron were also concentrated, leading to a product with special characteristics and high commercial value. Lactose in power has been obtained by liofilization with high solubility and 90 % of purity to be used in different food preparations or for other applications.