Production of cream from ultrafiltered milk

Abstract

SUMMARYBovine whole milk was concentrated up to 5-fold by ultrafiltration and separated conventionally to produce protein enriched creams with fat contents ranging from 20 to 50 % (w/w). The measured viscosity of the concentrates increased with the degree of concentration. This led to inefficient centrifugal separation, as measured by the loss of fat into the skimmed milk, which was further worsened when damage to the fat globules occurred during ultrafiltration. The viscosity of the creams, at constant fat percentage, increased as the concentration factor of the milk from which it was separated rose.