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Process for calcium retention during skim milk ultrafiltration
1Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93405, USA. harit_vyas@hotmail.com
Journal of Dairy Science
|September 26, 2003
Summary
This study developed a method to recover calcium lost during milk ultrafiltration. By treating the permeate, researchers recovered up to 70% of the calcium, improving dairy processing efficiency.
Area of Science:
- Dairy Science
- Food Technology
- Separation Processes
Background:
- Ultrafiltration is used to remove lactose from dairy products.
- This process leads to the loss of valuable minerals like calcium in the permeate.
- Efficient recovery of these minerals is crucial for dairy processing.
Purpose of the Study:
- To develop and test a process for recovering calcium lost during skim milk ultrafiltration.
- To evaluate different methods for precipitating calcium from the permeate.
- To assess the efficiency of calcium recovery after treatment.
Main Methods:
- Skim milk was ultrafiltered using a 10-kDa membrane to reduce lactose.
- Permeate was treated using heat, pH adjustment, or a combination of both to precipitate calcium.
- Treated permeates were refiltered to recover precipitated calcium.
Main Results:
- Ultrafiltration resulted in approximately 16% calcium loss in the permeate.
- Heat treatment, pH adjustment, and combined treatment effectively precipitated calcium.
- Calcium recovery rates were approximately 42% (heat), 50% (pH), and 70% (combined).
- Treatments did not significantly alter lactose content.
Conclusions:
- A multi-step process involving ultrafiltration and subsequent permeate treatment can effectively recover calcium from skim milk.
- Combined pH adjustment and heat treatment offer the highest calcium recovery efficiency.
- This method enhances the value of dairy processing by conserving minerals.
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