Total Protein Isolate from Milk by Ultrafiltration: Factors Affecting Product Composition

N. Rajagopalan, M. Cheryan

Research output: Contribution to journalArticle

Abstract

Skim milk (prepared from reconstituted NDM) was ultrafiltered by a combination of concentration and diafiltration to produce purified total protein isolates with the desired protein: lactose ratio. The rejection of protein and lactose followed expected trends. However, rejection of ash increased to 100% toward the end of the process due to insolubility of salts or their binding to proteins. At the natural pH of skim milk, the minimum ash content was 7 to 8% of the retentate solids, resulting in a limiting protein content of 90%.

Original languageEnglish (US)
Pages (from-to)2435-2439
Number of pages5
JournalJournal of Dairy Science
Volume74
Issue number8
DOIs
StatePublished - 1991
Externally publishedYes

Fingerprint

Milk Proteins
Ultrafiltration
Proteins
proteins
protein isolates
skim milk
lactose
Lactose
Milk
ultrafiltration
ash content
protein content
salts
milk
Civil Rights
Carrier Proteins
Salts

Keywords

  • DF
  • diafiltration
  • lactose
  • protein isolates
  • skim milk
  • ultrafiltration
  • VCR
  • volume concentration ratio

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

Total Protein Isolate from Milk by Ultrafiltration : Factors Affecting Product Composition. / Rajagopalan, N.; Cheryan, M.

In: Journal of Dairy Science, Vol. 74, No. 8, 1991, p. 2435-2439.

Research output: Contribution to journalArticle

Rajagopalan, N.; Cheryan, M. / Total Protein Isolate from Milk by Ultrafiltration : Factors Affecting Product Composition.

In: Journal of Dairy Science, Vol. 74, No. 8, 1991, p. 2435-2439.

Research output: Contribution to journalArticle

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