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Foods 2018, 7(9), 134; https://doi.org/10.3390/foods7090134

Milk Protein Concentration Using Negatively Charged Ultrafiltration Membranes

Department of Chemical and Biological Engineering, University of Wisconsin, 1605 Linden Drive, Madison, WI 53706, USA
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Received: 22 June 2018 / Revised: 21 August 2018 / Accepted: 22 August 2018 / Published: 28 August 2018
(This article belongs to the Special Issue Membrane Processing Technology in the Food Industry)
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Abstract

In this work, milk protein concentrate (MPC) was made using wide-pore negatively charged ultrafiltration membranes. The charged membranes were used for a six-fold volume concentration of skim milk and subsequent diafiltration to mimic the industrial MPC process. The charged 100 kDa membranes had at least a four-fold higher permeate flux at the same protein recovery as unmodified 30 kDa membranes, which are currently used in the dairy industry to make MPC. By placing a negative charge on the surface of an ultrafiltration membrane, the negatively charged proteins were rejected by electrostatic repulsion and not simply size-based sieving. Mass balance models of concentration and diafiltration were developed and the calculations matched the experimental observations. This is the first study to use wide-pore charged tangential-flow membranes for MPC manufacturing. Additionally, a unique mass balance model was applied, which accurately predicted experimental results. View Full-Text
Keywords: dairy; casein; deposit layer; retentate; permeate; polyethersulfone; regenerated cellulose; sieving coefficient dairy; casein; deposit layer; retentate; permeate; polyethersulfone; regenerated cellulose; sieving coefficient
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Arunkumar, A.; Etzel, M.R. Milk Protein Concentration Using Negatively Charged Ultrafiltration Membranes. Foods 2018, 7, 134.

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