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

The CORA service is operating as normal. For general information on remote access to UCC Library services and collections during the University closure, please visit the main library website at https://libguides.ucc.ie

Files in this item

Icon
Name: 2944.pdf
Size: 1.469Mb
Format: PDF
Description: Accepted Version
View/Open

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.

Show full item record

This item appears in the following Collection(s)

© 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.
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement