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 Barbano, D. M. Articles by Rasmussen, R. R. Search for Related Content PubMed Articles by Barbano, D. M. Articles by Rasmussen, R. R.

Influence of Milk Composition and Somatic Cell and Psychrotrophic Bacteria Counts on Ultrafiltration Flux¹

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

The influence of variations in milk composition, SCC, and psychrotrophic bacteria count on UF flux were determined. A pilot scale plate and frame UF system with 10,000 molecular weight cut-off (nominal) membranes was used to simulate process conditions in the first stage (concentration factor 1.3 to 1.4 x) of a multistage UF system. Variations in milk composition had a significant influence on flux. A 1% change in milk fat, lactose, and true protein resulted in 1.2, 3.4, and 5.2 L/m²h change in UF flux, respectively. Milk with SCC of approximately 1.3 x 10⁶/ml gave significantly lower flux (1.3 L/m²h) than low SCC milk (2.1 x 10⁵/ml). Raw milk psychrotrophic bacteria counts in the range of <100 to 14 million/ml prior to pasteurization did not result in any change in UF flux. Of the milk composition and milk quality factors studied, seasonal variation in milk composition (primarily protein and fat) will cause the greatest variations in UF flux during milk processing.

¹ Mention of the names of equipment or ingredient suppliers is for scientific accuracy only and does not indicate any product endorsement by the authors or Cornell University.