Encyclopedia of Membranes

2016 Edition
| Editors: Enrico Drioli, Lidietta Giorno

Fractionation of Milk by Membrane Operations

Reference work entry
DOI: https://doi.org/10.1007/978-3-662-44324-8_246
Milk is a complex colloidal suspension containing many classes of different size components (salts, soluble proteins, casein micelles, fat globules, microorganisms, etc. (see Table 1)) which can be well separated from others according to their size or charge, thanks to membrane techniques (Brans et al. 2004; Pouliot 2008; Gésan-Guiziou 2010).
Fractionation of Milk by Membrane Operations, Table 1

Approximate composition of milk

Components

Concentration (g L−1)

Size (μm) or molecular weight (Da)

Water

870–875

 

Fat

34–44

0.15–15 μm

Lactose

48–50

342 Da

Proteins

32–35

 

Caseins (micelles)

25–28

50–500 μm

Soluble proteins

5–7

14.2–150 kDa

Ashes (mineral and salts)

8–9

 
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References

  1. Brans G, Schroën CGPH, van der Sman RGM, Boom RM (2004) Membrane fractionation of milk: state of the art and challenges. J Membr Sci 243:263–272CrossRefGoogle Scholar
  2. Gésan-Guiziou G (2010) Separation technologies in dairy and egg processing. In: Rizvi SSH (ed) Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. Woodhead Food Series, Oxford, pp 341–380Google Scholar
  3. Pouliot Y (2008) Membrane processes in dairy technology – from a simple idea to worldwide panacea. Int Dairy J 18:735–740CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  1. 1.Institut Européen des Membranes (IEM): UMR CNRS 5635Université de Montpellier IIMontpellierFrance