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Sieving Effect of Heat-Denatured Milk Proteins During Ultrafiltration of Skim Milk. I. The Preliminary Approach

Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Campus, TR-06532 Ankara, Turkey

Corresponding author: Y. K. Erdem; e-mail: erdem{at}hacettepe.edu.tr.

The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.

Key Words: milk • protein • heat-denaturation • ultrafiltration

Abbreviation key: ANS = 1,8-anilinonaphthalene sulfonic acid.