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A Microfiltration Process to Maximize Removal of Serum Proteins from Skim Milk Before Cheese Making^*

Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853

Corresponding author: David M. Barbano; e-mail: dmb37{at}cornell.edu.

Microfiltration (MF) is a membrane process that can separate casein micelles from milk serum proteins (SP), mainly ß-lactoglobulin and -lactalbumin. Our objective was to develop a multistage MF process to remove a high percentage of SP from skim milk while producing a low concentration factor retentate from microfiltration (RMF) with concentrations of soluble minerals, nonprotein nitrogen (NPN), and lactose similar to the original skim milk. The RMF could be blended with cream to standardize milk for traditional Cheddar cheese making. Permeate from ultrafiltration (PUF) obtained from the ultrafiltration (UF) of permeate from MF (PMF) of skim milk was successfully used as a diafiltrant to remove SP from skim milk before cheese making, while maintaining the concentration of lactose, NPN, and nonmicellar calcium. About 95% of the SP originally in skim milk was removed by combining one 3x MF stage and two 3x PUF diafiltration stages. The final 3x RMF can be diluted with PUF to the desired concentration of casein for traditional cheese making. The PMF from the skim milk was concentrated in a UF system to yield an SP concentrate with protein content similar to a whey protein concentrate, but without residuals from cheese making (i.e., rennet, culture, color, and lactic acid) that can produce undesirable functional and sensory characteristics in whey products. Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process.

Key Words: microfiltration • serum protein recovery • diafiltration • native casein

Abbreviation key: DF = diafiltration, MF = microfiltration, microfiltered, NCN = noncasein nitrogen, PMF = permeate from microfiltration, PUF = permeate from ultrafiltration, RMF = retentate from microfiltration, RUF = retentate from ultrafiltration, SP = milk serum proteins, SPC = serum protein concentrate, WPC = whey protein concentrate, WPI = whey protein isolate

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				J. Evans, J. Zulewska, M. Newbold, M. A. Drake, and D. M. Barbano Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates J Dairy Sci, October 1, 2009; 92(10): 4773 - 4791. [Abstract] [Full Text] [PDF]

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