Effect of ultrafiltration of milk prior to fermentation on mass balance and process efficiency in Greek-style yogurt manufacture

Foods

Volumn 7, Issue 9, 2018, Pages

  Valencia, Adriana Paredes ^a   Doyen, Alain ^c   Benoit, Scott ^a   Margni, Manuele ^b   Pouliot, Yves ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b ÉCOLE POLYTECHNIQUE DE MONTRÉAL   (Canada)

^c NONE

Author keywords

Acid whey membrane fouling; Energy consumption; Greek style yogurt; Ultrafiltration

Indexed keywords

EID: 85063301155     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods7090144     Document Type: Article

References (31)

1. Chandrapala, J.; Duke, M.C.; Gray, S.R.; Zisu, B.; Weeks, M.; Palmer, M.; Vasiljevic, T. Properties of acid whey as a function of pH and temperature. J. Dairy Sci. 2015, 98, 4352-4363. [CrossRef] [PubMed]
2. Smithers, G.W. Whey-ing up the options-Yesterday, today and tomorrow. Int. Dairy J. 2015, 48, 2-14. [CrossRef]
3. Tamine, A.Y.; Robinson, R.K. Yoghurt: Science and Technology, 3rd ed.; Woodhead Publishing Limited: Cambridge, UK, 2007; pp. 32, 373-374, ISBN 978-1-84569-213-1.
4. Chandan, R.C.; Kilara, A. Manufacturing Yogurt and Fermented Milks, 2nd ed.; John Wiley & Sons, Inc.: Chichester, UK, 2013.
5. Dairy Reporter, Greek Yogurt Waste 'Acid Whey' a Concern for USDA: Jones Laffin. Available online: http://www.dairyreporter.com/Processing-Packaging/Greek-yogurt-waste-acid-whey-a-concern-for-USDA-Jones-Laffin (accessed on 11 July 2018).
6. Modern Farmer, Whey Too Much: Greek Yogurt's Dark Side. Available online: http://modernfarmer.com/2013/05/whey-too-much-greek-yogurts-dark-side/ (accessed on 11 July 2018).
7. Huppertz, T.; Kanning, M.W.; Akkerman, C. Unravelling acid whey processing by understanding lactose crystallisation. New Food Mag. 2016, 19, 7-10.
8. Damin, M.R.; Alcântara, M.R.; Nunes, A.P.; Oliveira, M.N. Effect of milk supplementation with skim milk powder, whey protein concentrate, and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT Food Sci. Technol. 2009, 42, 1744-1750. [CrossRef]
9. Rinaldoni, A.N.; Campderros, M.; Menendez, C.J.; Padilla, A.P. Fractionation of skim milk by an integrated membrane process for yoghurt elaboration and lactose recuperation. Int. J. Food Eng. 2009, 5, 1-17. [CrossRef]
10. Bong, D.D.; Moraru, C.I. Use of micellar casein concentrate for greek-style yogurt manufacturing: Effects on processing and product properties. J. Dairy Sci. 2014, 97, 1259-1269. [CrossRef] [PubMed]
11. Uduwerella, G.; Chandrapala, J.; Vasilevic, T. Minimzing generation of acid whey during Greek yoghurt manufacturing. J. Dairy Res. 2017, 84, 346-354. [CrossRef] [PubMed]
12. Tamine, A.Y.; Davies, G.; Mahdi, H.A. The production of “Labneh” by ultrafiltration: A new technology. J. Soc. Dairy Technol. 1989, 42, 35-39. [CrossRef]
13. Ozer, B.H.; Stenning, R.A.; Grandison, A.S.; Robinson, R.K. Rheology and Microstructure of Labneh (Concentrated Yogurt). J. Dairy Sci. 1999, 82, 682-689. [CrossRef]
14. Ozer, B.H.; Bell, A.E.; Grandison, A.S.; Robinson, R.K. Rheological Properties of concentrated Yoghurt (Labneh). J. Texture Stud. 1997, 29, 67-79. [CrossRef]
15. Uduwerella, G.; Chandrapala, J.; Vasilevic, T. Preconcentration of yoghurt base by ultrafiltration for the reduction in acid whey generation during Greek yoghurt manufacturing. Int. J. Dairy Technol. 2017, 71, 71-80. [CrossRef]
16. AOAC. Solid (Total) in Milk, method no. 990.20. In Official Methods of Analysis of AOAC International, 18th ed.; Horwitz, W., Ed.; AOAC International: Gaithersburg, MD, USA, 2005.
17. AOAC. Minerals of milk, method no. 945.46. In Official Methods of Analysis of AOAC International, 18th ed.; Horwitz, W., Ed.; AOAC International: Gaithersburg, MD, USA, 2005.
18. Tamime, A.Y.; Davies, A.S.; Mahdi, H.A. The effect of processing temperatures on the quality of labneh made by ultrafiltration. J. Soc. Dairy Technol. 1991, 44, 99-103. [CrossRef]
19. Brazuelo, A.; Suárez, E.; Riera, F. Protein-enriched yoghurt by ultrafiltration of skim-milk. J. Sci. Food Agric. 1995, 69, 283-290. [CrossRef]
20. Sharma, D.K.; Reuter, H. Quarg-making by ultrafiltration using polymeric and mineral membrane modules: A comparative performance study. Le Lait 1993, 73, 303-310. [CrossRef]
21. Bouzid, H.; Rabiller-Baudry, M.; Paugam, L.; Rousseau, F.; Derriche, Z.; Bettahar, N.E. Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks. J. Mem. Sci. 2008, 314, 67-75. [CrossRef]
22. Jimenez-Lopez, A.J.E.; Leconte, N.; Dehainault, O.; Geneste, C.; Fromont, L.; Gésan-Guiziou, G. Role of milk constituents on critical conditions and deposit structure in skim milk microfiltration (0.1 µm). Sep. Purif. Technol. 2008, 61, 33-43. [CrossRef]
23. Donato, L.; Guyomarc'h, F. Formation and properties of the whey protein/κ-casein complexes in heated skim milk-A review. Dairy Sci. Technol. 2009, 89, 3-29. [CrossRef]
24. Sodini, I.; Remeuf, F.; Haddad, S.; Corrieu, G. The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review. Crit. Rev. Food Sci. Nutr. 2004, 44, 113-137. [CrossRef] [PubMed]
25. Wijayanti, H.B.; Bansal, N.; Deeth, H.C. Stability of Whey Proteins during Thermal Processing: A Review. Compr. Rev. Food Sci. Food Saf. 2014, 13, 1235-1251. [CrossRef]
26. Anema, S.G.; Li, Y. Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk. J. Agric. Food Chem. 2003, 51, 1640-1646. [CrossRef] [PubMed]
27. Hilal, N.; Ogunbiyi, O.O.; Miles, N.J.; Nigmatullin, R. Methods Employed for Control of Fouling in MF and UF Membranes: A Comprehensive Review. Sep. Sci. Technol. 2005, 40, 1957-2005. [CrossRef]
28. Mohammad, A.W.; Ng, C.Y.; Lim, Y.P.; Ng, G.H. Ultrafiltration in Food Processing Industry: Review on Application, Membrane Fouling, and Fouling Control. Food Bioprocess Technol. 2012, 5, 1143-1156. [CrossRef]
29. Ng, K.S.Y.; Haribabu, M.; Harvie, D.J.E.; Dunstan, D.E.; Martin, G.J.O. Mechanisms of Flux Decline in Skim Milk Ultrafiltration: A Review. J. Mem. Sci. 2017, 523, 144-162. [CrossRef]
30. Cheryan, M. Ultrafiltration and Microfiltration Handbook, 2nd ed.; CRC Press LLC: Boca Raton, FL, USA, 1998; ISBN 978-1-5667-6598-5.
31. Croguennec, T.; Jeantet, R.; Brulé, G. Fondements Physicochimiques de la Technologie Laitière; Lavoisier: Paris, France, 2008; p. 29, ISBN 978-2-7430-1033-1.