Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. I. The preliminary approach


Erdem Y. K. , YÜKSEL Z.

JOURNAL OF DAIRY SCIENCE, vol.88, no.6, pp.1941-1946, 2005 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 88 Issue: 6
  • Publication Date: 2005
  • Doi Number: 10.3168/jds.s0022-0302(05)72869-1
  • Title of Journal : JOURNAL OF DAIRY SCIENCE
  • Page Numbers: pp.1941-1946

Abstract

The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.