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Derancidification of Milk by Adsorption

Department of Food Science, University of British Columbia, Vancouver V6T 2A2

ABSTRACT

Among different adsorbents for free fatty acids, that is, metal salt adsorbents, glass fiber, and activated carbon, a column method for carbon adsorption was the best for eliminating free fatty acids from milk produced by lipolysis. Milk was pumped through a jacketed column packed with granular carbon at 60°C. The acid degree value of milk decreased considerably. The temperature and flow rate were critical for derancidification efficiency. Carbon treatment decreased riboflavin but no other components of milk except for a slight decrease (2 to 3%) of protein without affecting its amino acid composition.