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Journal articles on the topic 'Ultrafiltered Skim Milk'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

Jimenez-Flores, R., and F. V. Kosikowski. "Properties of Ultrafiltered Skim Milk Retentate Powders." Journal of Dairy Science 69, no. 2 (February 1986): 329–39. http://dx.doi.org/10.3168/jds.s0022-0302(86)80410-6.

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2

EL-GAZZAR, FATHY E., HANS F. BOHNER, and ELMER H. MARTH. "Growth of Listeria monocytogenes at 4, 32, and 40°C in Skim Milk and in Retentate and Permeate from Ultrafiltered Skim Milk." Journal of Food Protection 54, no. 5 (May 1, 1991): 338–42. http://dx.doi.org/10.4315/0362-028x-54.5.338.

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Pasteurized skim milk and retentate (concentrated fivefold or twofold by volume) and permeate from ultrafiltered skim milk were inoculated with Listeria monocytogenes strains California or V7 and incubated at 4, 32, or 40°C. Changes in populations of the pathogen were determined, growth curves were derived, and generation times and maximum populations calculated for each combination of strain, product, and temperature. Both strains grew faster and achieved higher (ca. 1 to 2 orders of magnitude) populations at 4°C in retentate of either concentration than in skim milk. The pathogen grew in permeate at 4°C and attained maximum populations of ca. 106 to 107/ml. Tyndallized samples of skim milk and retentate and permeate from ultrafiltered skim milk were inoculated with the same strains of L. monocytogenes and incubated at 32 or 40°C. Populations achieved by the pathogen at these temperatures, ca. 107 to 108/ml, were similar in skim milk, retentate, and permeate.

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3

HAGGERTY, PATRICIA, and NORMAN N. POTTER. "Growth and Death of Selected Microorganisms in Ultrafiltered Milk." Journal of Food Protection 49, no. 3 (March 1, 1986): 233–35. http://dx.doi.org/10.4315/0362-028x-49.3.233.

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Studies were made to compare the growth and death of Staphylococcus aureus, Streptococcus faecalis and Escherichia coli in skim milk concentrated by ultrafiltration to that in unconcentrated skim milk. Skim milk was volume concentrated to 2× in laboratory-scale stirred UF cells. Behavior of the organisms was analyzed in four inoculated milk samples: 2× retentate, 1× water-diluted retentate, milk equivalent (retentate plus permeate) and unconcentrated skim milk. Growth of each organism and of total aerobes did not vary in the four milk samples at either 7 or 13°C. For S. faecalis and E. coli, D-values for samples heated to 62.7°C did not significantly differ in the four milk samples (p>0.01). The D-value of S. aureus in water-diluted retentate was slightly but significantly lower than those in the other three milk samples (p<0.01), possibly due to the lowered lactose level in this sample.

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4

Garnot, Pascaline, Daniel Molle, and Michel Piot. "Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese." Journal of Dairy Research 54, no. 2 (May 1987): 315–20. http://dx.doi.org/10.1017/s0022029900025450.

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SummaryCamembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.

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5

KORNACKI, JEFFREY L., and ELMER H. MARTH. "Thermal Inactivation of Staphylococcus aureus in Retentates from Ultrafiltered Milk." Journal of Food Protection 52, no. 9 (September 1, 1989): 631–37. http://dx.doi.org/10.4315/0362-028x-52.9.631.

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Cells of Staphylococcus aureus strains 196E, 481, and 425 were thermally stressed at 56°C for 10 min in milk and enumerated on Plate Count Agar (PCA), Mannitol Salt Agar (MSA), and PCA with an overlay of MSA. PCA recovered more S. aureus 196E and 481 than did PCA/MSA, which recovered more than MSA. PCA/MSA recovered slightly more S. aureus 425 than did PCA, which recovered more than MSA. At 58°C, in order of decreasing heat resistance, the four strains of S. aureus originally isolated from food were 425 > 100 and 481 > 196E. Their D-values were 26,14,13, and 3.0 min, respectively. S. aureus 425 was more heat resistant in the stationary than in the log phase when heated at 58°C in whole milk. Heat resistance at 58°C increased overall during the stationary growth phase, but was fairly stable when the culture was from 17 to 25 h or from 41 to 49 h old. S. aureus 425 exhibited no consistent differences in heat resistance in concentrated (4X by volume) and unconcentrated skim or whole milk. Adjustments of protein (3.5–4.0% to 12.6–16%), milkfat (0.28–1.12% to 10%), and lactose (ca. 4.5–5.0% to ca. 14.5–15%) contents of milk and 4X (volume concentration) UF milk retentates afforded no significant thermal protection to S. aureus 425. Diafiltration of 4X skim milk reduced thermal protection of S. aureus 425 in the retentate over that of unconcentrated skim milk of the same lot when tested at 63 and 74°C. S. aureus 425 had greatest D-values (min) in skim milk (0.36 ± 0.05) and permeate (0.30 ± 0.14) followed by permeate from diafiltration (0.28 ± 0.06) when tested at 63°C.

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6

El-Samragy, Yehia A., Conly L. Hansen, and Donald J. McMahon. "Production of Ultrafiltered Skim Milk Retentate Powder. 2. Functional Properties." Journal of Dairy Science 76, no. 10 (October 1993): 2886–90. http://dx.doi.org/10.3168/jds.s0022-0302(93)77627-4.

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7

Mistry, V. V., and F. V. Kosikowski. "Fermentation of Ultrafiltered Skim Milk Retentates with Mesophilic Lactic Cheese Starters." Journal of Dairy Science 68, no. 7 (July 1985): 1613–17. http://dx.doi.org/10.3168/jds.s0022-0302(85)81003-1.

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8

Kealey, K. S., and F. V. Kosikowski. "Cottage Cheese from Ultrafiltered Skim Milk Retentates in Industrial Cheese Making." Journal of Dairy Science 69, no. 6 (June 1986): 1479–83. http://dx.doi.org/10.3168/jds.s0022-0302(86)80562-8.

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9

Solanki, Puneet, and Vijay Kumar Gupta. "Manufacture of low lactose concentrated ultrafiltered-diafiltered retentate from buffalo milk and skim milk." Journal of Food Science and Technology 51, no. 2 (August 29, 2013): 396–400. http://dx.doi.org/10.1007/s13197-013-1142-4.

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10

Kodinova, S., M. Dushkova, M. Miteva-Petrova, V. Yanakieva, S. Petrov, and Z. Denkova. "Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk." Irish Journal of Agricultural and Food Research 59, no. 1 (March 3, 2020): 1–11. http://dx.doi.org/10.2478/ijafr-2020-0001.

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AbstractUltrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ2.

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11

Mistry, V. V., and F. V. Kosikowski. "Growth of Lactic Acid Bacteria in Highly Concentrated Ultrafiltered Skim Milk Potentates." Journal of Dairy Science 68, no. 10 (October 1985): 2536–43. http://dx.doi.org/10.3168/jds.s0022-0302(85)81134-6.

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12

Srilaorkul, S., L. Ozimek, and M. E. Stiles. "Growth and Activity of Lactococcus lactis ssp. cremoris in Ultrafiltered Skim Milk." Journal of Dairy Science 72, no. 10 (October 1989): 2435–43. http://dx.doi.org/10.3168/jds.s0022-0302(89)79382-6.

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13

El-Samragy, Yehia A., Conly L. Hansen, and Donald J. McMahon. "Production of Ultrafiltered Skim Milk Retentate Powder. 1. Composition and Physical Properties." Journal of Dairy Science 76, no. 2 (February 1993): 388–92. http://dx.doi.org/10.3168/jds.s0022-0302(93)77357-9.

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14

Biliaderis, C. G., M. M. Khan, and G. Blank. "Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates." International Dairy Journal 2, no. 5 (January 1992): 311–23. http://dx.doi.org/10.1016/0958-6946(92)90035-k.

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15

SZLACHTA, KINGA, SUSANNE E. KELLER, ARLETTE SHAZER, and STUART CHIRTEL. "Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components." Journal of Food Protection 73, no. 11 (November 1, 2010): 2110–15. http://dx.doi.org/10.4315/0362-028x-73.11.2110.

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Pasteurization parameters for grade A milk are well established and set by regulation. However, as solids levels increase, an increased amount of heat is required to destroy any pathogens present. This effect is not well characterized. In this work, the effect of increased dairy solids levels on the thermal resistance of Listeria monocytogenes was examined through the use of ultrafiltered (UF) milk, reconstituted milk powder, and the milk components lactose and caseinate. From the results obtained, lactose and caseinate did not appear to affect thermal resistance. In addition, the level of milk fat, up to 10% of the total solids in UF whole milk, did not result in statistically significant changes to thermal resistance when compared with UF skim milk. Reconstituted skim milk powder at 27% total solids (D62-value = 1.16 ± 0.2 [SD] min, z = 5.7) did result in increased thermal resistance, as compared with reconstituted skim milk powder at 17.5% (D62-value = 0.86 ± 0.02 min, z = 5.57) and UF whole milk at 27% total solids (D62-value = 0.66 ± 0.07 min, z = 5.16). However, that increase appeared to be due to the increase in salt levels, not to increases in caseinate, fat, or lactose. Consequently, total solids, as a single measure, could not be used to predict increased thermal resistance of L. monocytogenes in concentrated milk.

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16

Alexander, Marcela, Mu-Ping Nieh, Mary Ann Ferrer, and Milena Corredig. "Changes in the calcium cluster distribution of ultrafiltered and diafiltered fresh skim milk as observed by Small Angle Neutron Scattering." Journal of Dairy Research 78, no. 3 (July 21, 2011): 349–56. http://dx.doi.org/10.1017/s0022029911000409.

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The effect of ultrafiltration and diafiltration on the distribution of the calcium phosphate clusters of the casein micelle was investigated using Small Angle Neutron Scattering (SANS). In the case of ultrafiltration, fresh skim milk was subjected to concentration using membrane filtration up to 5× its original volume, the retentate was rediluted with its corresponding serum and subsequently dialyzed against reconstituted milk powder dispersed in D2O/H2O (UF 5×(D)). In the case of diafiltered samples, the samples were concentrated adding water (diafiltration) at two different levels (DF 2·5× or DF 5×) and then redispersed with D2O/H2O. In the DF 5× case, the serum components were diluted to less than 1% of their original concentration. For analysis, all samples had the same volume fraction of dispersed casein micelles (φ=0·1), which is that of the control, unprocessed skim milk. A peak in the SANS data was observed in fresh skim milk at a scattering vector, qo, of 0·034 Å−1 (directly proportional to the reciprocal characteristic length), in agreement with previous literature results. Neutron data on the ultrafiltered, UF 5×(D) and diafiltered, DF 2·5× and DF 5× milk samples showed a progressive decrease in the intensity of the peak but invariance in qo. These results, combined with the determination of soluble and insoluble calcium in the samples, suggest a progressive and irreversible removal of calcium from within the micelle during membrane filtration of milk. Using SANS it was possible to clearly show changes in the micellar calcium clusters that may not otherwise be fully determined by only measuring the amount of total and insoluble calcium in milk.

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17

ECKNER, KARL F., and EDMUND A. ZOTTOLA. "Potential for the Low-Temperature Pasteurization of Dairy Fluids Using Membrane Processing." Journal of Food Protection 54, no. 10 (October 1, 1991): 793–97. http://dx.doi.org/10.4315/0362-028x-54.10.793.

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Raw milk, reconstituted skim milk, skim milk, sweet whey, and acid whey were membrane processed on different units from several manufacturers using various membranes with pore sizes ranging from nanofiltration through microfiltration. The bulk fluids were inoculated with either Staphylococcus aureus 196E, Salmonella typhimurium var. Hillfarm, and/or Pseudomonas fragi 4973. In addition, indigenous microorganisms were present. The permeate and retentate streams were monitored for bacterial numbers. Percent total solids of the permeate streams was determined. Temperatures and pressures were controlled. In no cases were the bacteria completely retained while concomitantly allowing permeated solids to equal the solids in the original bulk fluid. Findings indicated different membranes of same molecular weight cut-off exhibited dissimilar bacterial retention characteristics. Unit design/configuration appeared to play a role in retention of bacteria. Spiral wound microfiltration and ultrafiltration membranes reduced bacterial loads in the permeate by 98.9 to 99.99% while allowing 5 to 6% of the solids in the bulk fluid to pass through the membrane. The bulk fluid does not appear to affect the bacterial retention. The different wheys, milks, and reconstituted skim milk showed similar reductions in bacterial numbers when microfiltered or ultrafiltered through the same type of membrane. All three test microbes demonstrated similar declines during membrane processing. It appeared that bacterial morphology and size did not affect the bacterial retention characteristics. Results indicated that low-temperature membrane processing will not eliminate all microorganisms in the permeate nor did all milk components pass through the membrane into the permeate.

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18

MUN, D. M., T. T. HSIEH, C. TIU, and B. J. SUTHERLAND. "STEADY SHEAR VISCOSITY OF ULTRAFILTERED WHOLE AND SKIM MILK RETENTATES BEFORE AND DURING FERMENTATION." Journal of Texture Studies 30, no. 5 (November 1999): 549–61. http://dx.doi.org/10.1111/j.1745-4603.1999.tb01407.x.

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19

El-Gazzar, Fathy E., Hans F. Bohner, and Elmer H. Marth. "Antagonism Between Listeria monocytogenes and Lactococci During Fermentation of Products from Ultrafiltered Skim Milk." Journal of Dairy Science 75, no. 1 (January 1992): 43–50. http://dx.doi.org/10.3168/jds.s0022-0302(92)77736-4.

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20

Low, Yit Hwei, Samson Agboola, Jian Zhao, and Mee Yi Lim. "Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk." International Dairy Journal 16, no. 4 (April 2006): 335–43. http://dx.doi.org/10.1016/j.idairyj.2005.03.013.

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21

Waungana, Algane, Harjinder Singh, and Rodney J. Bennett. "Influence of denaturation and aggregation of β-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk." Food Research International 29, no. 8 (December 1996): 715–21. http://dx.doi.org/10.1016/s0963-9969(97)00011-2.

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22

Paredes Valencia, Adriana, Alain Doyen, Scott Benoit, Manuele Margni, and Yves Pouliot. "Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture." Foods 7, no. 9 (September 4, 2018): 144. http://dx.doi.org/10.3390/foods7090144.

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Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3× volume reduction factor (VRF). The retentate was fermented to a pH of 4.5. The UF-YOG process was the same except that regular yogurt was ultrafiltered. Both GSYs had similar protein (~10%) and solid content (~17%). As expected, lactic acid/lactate was not detected in UF-MILK permeate, while 7.3 g/kg was recovered from the UF-YOG permeate. Permeation flux values (11.6 to 13.3 L m−2 h−1) and total flux decline (47% to 50%) were constant during UF-MILK, whereas drastic decreases in these two membrane performance indicators (average flux: 38.5 to 10.9 L m−2 h−1; total flux decline: 2% to 38%) were calculated for UF-YOG. Moreover, for UF-YOG, UF membrane performance never recovered, even when drastic and repeated cleaning steps were applied. Energy consumption was 1.6 kWh/kg GSY and remained constant for UF-MILK, whereas it increased from 0.6 to 1.5 kWh/kg GSY for UF-YOG. Our results show that, although the composition of GSYs was similar for both processes, the UF step of yogurt concentration affected process efficiency due to drastic and permanent membrane fouling.

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23

Meena, Ganga Sahay, Ashish Kumar Singh, Vijay Kumar Gupta, Sanket Borad, and Pankaj T. Parmar. "Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties." Journal of Food Science and Technology 55, no. 9 (June 18, 2018): 3526–37. http://dx.doi.org/10.1007/s13197-018-3278-8.

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24

Christopherson, A. T., and E. A. Zottola. "Growth and Activity of Mesophilic Lactic Acid Streptococci in Ultrafiltered Skim Milk and in Reconstituted Nonfat Dry Milk of Differing Total Solids Contents." Journal of Dairy Science 72, no. 11 (November 1989): 2856–61. http://dx.doi.org/10.3168/jds.s0022-0302(89)79434-0.

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25

Meena, Ganga Sahay, Ashish Kumar Singh, Sanket Borad, and Narender Raju Panjagari. "Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate." Journal of Food Science and Technology 53, no. 11 (November 2016): 3960–68. http://dx.doi.org/10.1007/s13197-016-2388-4.

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26

Uttamrao, Handge Jyoti, Ganga Sahay Meena, Sanket Girdharbhai Borad, Shinde Ankush Punjaram, Yogesh Khetra, Neelam Upadhyay, and Ashish Kumar Singh. "Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate." Journal of Food Science and Technology 56, no. 5 (April 1, 2019): 2426–35. http://dx.doi.org/10.1007/s13197-019-03713-w.

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