Pilot-scale ceramic membrane filtration of skim milk for the production of a 'humanised' protein base ingredient for infant milk formula

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Pilot-scale ceramic membrane filtration of skim milk for the production of a 'humanised' protein base ingredient for infant milk formula

McCarthy, Noel A.; Wijayanti, Heni B.; Crowley, Shane V.; O'Mahony, James A.; Fenelon, Mark A.
Date: 2017-05-08
Copyright: © 2017, Published by Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
Copyright information: http://creativecommons.org/licenses/by-nc-nd/4.0/
Full text restriction information: Access to this article is restricted until 12 months after publication by request of the publisher.
Restriction lift date: 2018-05-08
Citation: McCarthy, N. A., Wijayanti, H. B., Crowley, S. V., O'Mahony, J. A., and Fenelon, M. A. (2017) 'Pilot-scale ceramic membrane filtration of skim milk for the production of a 'humanised' protein base ingredient for infant milk formula', International Dairy Journal, 73, pp. 57-62. doi:10.1016/j.idairyj.2017.04.010
Published Version: 10.1016/j.idairyj.2017.04.010

Abstract:

The protein composition of bovine skim milk was modified using pilot scale membrane filtration to produce a whey protein-dominant ingredient with a casein profile closer to human milk. Bovine skim milk was processed at low (8.9 °C) or high (50 °C) temperature using ceramic microfiltration (MF) membranes (0.1 μm mean pore diameter). The resulting permeate stream was concentrated using polyethersulfone ultrafiltration (UF) membranes (10 kDa cut-off). The protein profile of MF and UF retentate streams were determined using reversed phase-high performance liquid chromatography and polyacrylamide gel electrophoresis. Permeate from the cold MF process (8.9 °C) had a casein:whey protein ratio of ∼35:65 with no αS- or κ-casein present, compared with a casein:whey protein ratio of ∼10:90 at 50 °C. This study has demonstrated the application of cold membrane filtration (8.9 °C) at pilot scale to produce a dairy ingredient with a protein profile closer to that of human milk.

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© 2017, Published by Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017, Published by Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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