Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate.

  title={Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate.},
  author={X. Luo and Todor Vasiljevic and Lata Ramchandran},
  journal={Journal of dairy science},
  volume={99 2},
Processing conditions during ultrafiltration of skim milk influence properties of the casein micelle and thereby the physical properties of milk protein concentrate (MPC). The aim of the study was to establish the effects of pH adjustment of skim milk feed to obtain MPC with desired emulsification properties. The ultrafiltration was conducted using commercially pasteurized skim milk with the pH adjusted to 6.7 (control), 6.3, 5.9, or 5.5 at 15°C until a volume concentration factor of 5 was… 

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