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

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

Effect of Temperature and Pore Size on the Fractionation of Fresh and Reconstituted Buttermilk by Microfiltration

¹ Centre de recherche STELA, Université Laval, Ste-Foy, Québec, Canada
² Dairy Products and Technology Center, California Polytechnic University, San Luis Obispo 93407

Corresponding author: Y. Pouliot; yves.pouliot{at}aln.ulaval.ca.

The objective of this research was to evaluate the effect of temperature (7, 25, and 50°C) and pore size (0.1, 0.8, and 1.4 µm) on the separation of proteins and lipids (neutral lipids and phospholipids) during microfiltration (MF) of fresh or reconstituted buttermilk. Buttermilk was subjected to MF using a pilot-scale unit mounted with ceramic membranes. The MF runs were carried out in a uniform transmembrane pressure (UTP) mode. Changes in processing temperature had no significant impact on protein transmission, whereas increasing temperature reduced both lipid and phospholipid transmission. A maximum concentration factor (CF) for lipids was reached at 25°C, as protein CF remained essentially unaffected by temperature. The use of the smaller pore size (0.1 µm) resulted in low lipid (10%) and protein (20%) transmission. Larger pore sizes (0.8 and 1.4 µm) resulted in higher levels of protein, lipid, and phospholipid transmission (>50%), but gave high permeation fluxes. Transmission of both proteins and lipids was markedly different when using fresh buttermilk as opposed to reconstituted buttermilk. This study showed that MF temperature, pore size, and buttermilk type influence fractionation but that MF alone cannot achieve optimal separation of lipids and proteins for the production of novel ingredients from buttermilk.

Key Words: buttermilk • fractionation • microfiltration

Abbreviation key: MF = microfiltration, MFGM = milk-fat globule membrane, TMP = transmembrane pressure, VCF = volumetric concentration factor

This article has been cited by other articles:

				P. Morin, M. Britten, R. Jimenez-Flores, and Y. Pouliot Microfiltration of Buttermilk and Washed Cream Buttermilk for Concentration of Milk Fat Globule Membrane Components J Dairy Sci, May 1, 2007; 90(5): 2132 - 2140. [Abstract] [Full Text] [PDF]

				R. Rombaut, V. Dejonckheere, and K. Dewettinck Microfiltration of butter serum upon casein micelle destabilization. J Dairy Sci, June 1, 2006; 89(6): 1915 - 1925. [Abstract] [Full Text] [PDF]

				I. Sodini, P. Morin, A. Olabi, and R. Jimenez-Flores Compositional and Functional Properties of Buttermilk: A Comparison Between Sweet, Sour, and Whey Buttermilk J Dairy Sci, February 1, 2006; 89(2): 525 - 536. [Abstract] [Full Text] [PDF]

				R. R. Roesch, A. Rincon, and M. Corredig Emulsifying Properties of Fractions Prepared from Commercial Buttermilk by Microfiltration J Dairy Sci, December 1, 2004; 87(12): 4080 - 4087. [Abstract] [Full Text] [PDF]