Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation

Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation

During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the f...

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Bibliographic Details
Main Authors: Simon Schiffer, Bello Teslim Adekunle, Andreas Matyssek, Martin Hartinger, Ulrich Kulozik
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
pasteurization
serum casein
skim milk
microfiltration
Online Access:https://www.mdpi.com/2304-8158/10/5/1090

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