HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Poulsen, P. R. Search for Related Content PubMed Articles by Poulsen, P. R.

Feasibility of Ultrafiltration for Standardizing Protein in Milk

The Danish Government Research Institute for Dairy Industry, DK-3400 Hillerod, Denmark

ABSTRACT

In the future the worldwide dairy industry will need more sophisticated standardization of market milk, protein standardization, along with the fat standardization which has been carried out in many countries for years. For many reasons, the standardization of protein content similar to that of fat content seems justified.

Such action calls, however, for the establishment of standards of identity which could be a further elaboration of the universally accepted Code of Principles. Establishing such a standard is a major challenge which the dairy industry in all countries will have to meet, and the sooner negotiations are started the better.

The naturally occurring variations in composition are known well; the possible modifications are beyond computation.

Experiments show that ultrafiltration is a feasible method for standardizing protein content in milk. Protein adjustments by ultrafiltration are possible over a relatively broad range without detectable organoleptic consequences. We estimate that for whole milk (3.5% fat) the protein can vary from 1.5% to more than 6.5%; for half-skimmed milk (1.5 to 1.8% fat) from 1.75% to 6.5%, and for skim milk from 3.1% to 6.4%.