Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration

• Published in: Journal of dairy science Vol. 87; no. 2; p. 267
• Main Authors: Morin, P, Jiménez-Flores, R, Pouliot, Y
• Format: Journal Article
• Language: English
• Published: United States 01-02-2004
• Subjects: Chemical Fractionation; Cultured Milk Products - chemistry; Filtration; Lipids - isolation & purification; Milk Proteins - isolation & purification; Phospholipids - isolation & purification; Temperature
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(04)73165-3

The objective of this research was to evaluate the effect of temperature (7, 25, and 50 degrees C) and pore size (0.1, 0.8, and 1.4 micro m) on the separation of proteins and lipids (neutral lipids and phospholipids) during microfiltration (MF) of fresh or reconstituted buttermilk. Buttermilk was subjected to MF using a pilot-scale unit mounted with ceramic membranes. The MF runs were carried out in a uniform transmembrane pressure (UTP) mode. Changes in processing temperature had no significant impact on protein transmission, whereas increasing temperature reduced both lipid and phospholipid transmission. A maximum concentration factor (CF) for lipids was reached at 25 degrees C, as protein CF remained essentially unaffected by temperature. The use of the smaller pore size (0.1 microm) resulted in low lipid (10%) and protein (approximately 20%) transmission. Larger pore sizes (0.8 and 1.4 microm) resulted in higher levels of protein, lipid, and phospholipid transmission (>50%), but gave high permeation fluxes. Transmission of both proteins and lipids was markedly different when using fresh buttermilk as opposed to reconstituted buttermilk. This study showed that MF temperature, pore size, and buttermilk type influence fractionation but that MF alone cannot achieve optimal separation of lipids and proteins for the production of novel ingredients from buttermilk.