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Process for Calcium Retention During Skim Milk Ultrafiltration

Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93405

Corresponding author: H. K. Vyas; e-mail: harit_usvyas{at}hotmail.com.

Lactose is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltration is a known process of removing lactose from these products. However, during ultrafiltration, valuable minerals, such as calcium in soluble form, are also lost into permeate. In this study, a process was developed in which first the lactose reduction in skim milk was achieved by ultrafiltration (4x volumetric concentration) using a 10-kDa membrane. Then, the calcium present in permeate was precipitated using one of three methods: 1) heat treatment, 2) pH adjustment, or 3) a combination of pH adjustment and heat treatment to permeate, then recovered by refiltering permeate. The process was first developed at laboratory scale, and then its applicability was tested at the pilot scale. Skim milk, retentates, permeates, and the treated permeates were analyzed for total solids, ash, protein, or total nitrogen, calcium, and lactose content. About 76% of the total lactose and about 16% of the calcium present in skim milk permeated through the membrane during ultrafiltration. The three treatments applied produced white precipitates and turned the clear permeates turbid. On refiltering the treated permeates ~42, ~50, and ~70% of the total calcium present could be recovered from 1) heat-treated, 2) pH-adjusted, and 3) pH-adjusted and heat-treated permeates, respectively. There was no marked change in the lactose content due to any of the three treatments and subsequent refiltering of the treated permeates.

Key Words: ultrafiltration • calcium retention • lactose reduction • pilot-scale process