Chemical characterization of milk concentrated by ultrafiltration

Abstract

SummaryWhole milks concentrated 1·5–4-fold and acidified and citrated milks concentrated 2·8-fold by ultrafiltration at 50 °C were analysed for chemical changes relevant to further processing, storage or nutrition. Fat and protein were entirely retained in the concentrate. The retention of water-soluble vitamins, Ca, Mg, phosphate and trace minerals depended on the proportion bound to the protein. Ascorbic acid was rapidly destroyed during concentration. Because of the differential retention of nitrogenous components, protein comprised a progressively higher proportion of the total N as the milk became more concentrated. No denaturation of whey protein or disruption of casein micelles was detected during concentration of whole milk, but some solubilization of the casein occurred after citration. Reduction of fat globule size occurred early in the concentration process, damage to the fat globule membrane was indicated and the milk became more susceptible to lipolysis. Apart from a tendency for preacidified or precitrated concentrates to gel, no change in the susceptibility of the milks to heat damage was detected.