Microfiltration of raw milk for production of high-purity milk fat globule membrane material

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

  • Steffen Fredslund Hansen
  • ,
  • Sean A. Hogan, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
  • ,
  • John Tobin, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
  • ,
  • Jan Trige Rasmussen
  • Lotte Bach Larsen
  • Lars Wiking

Commercial ingredients containing milk fat globule membrane (MFGM) material are currently isolated from heavily processed dairy streams. The aim of this study was to achieve a more gentle isolation of MFGM material by means of ceramic dia-microfiltration of raw whole milk to separate fat globules from casein micelles and whey proteins prior to MFGM extraction. A pilot-scale experiment with 1.4 μm pore size (membrane surface area 1.05 m 2) resulted in an optimal outcome of low permeation of fat (2.5% permeation) and high permeation of proteins (97% permeation). This yielded an MFGM isolate with 7% w/w polar lipids and 30% w/w proteins, where contamination of non-MFGM proteins was only 25% of total protein content. Furthermore, mild pasteurization (72 °C, 15 s) introduced either before or after microfiltration had no impact on filtration efficiency or MFGM yield and composition. The work describes an industrially relevant production method for a less-processed MFGM material of high purity with potential for further separation and valorisation of protein-rich permeate streams.

OriginalsprogEngelsk
Artikelnummer109887
TidsskriftJournal of Food Engineering
Vol/bind276
ISSN0260-8774
DOI
StatusUdgivet - jul. 2020

Se relationer på Aarhus Universitet Citationsformater

ID: 175413517