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Microfiltration of raw milk for production of high-purity milk fat globule membrane material
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2020-07
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S. F. Hansen, S. A. Hogan, J. Tobin, J. T. Rasmussen, L. B. Larsen, L. Wiking, Microfiltration of raw milk for production of high-purity milk fat globule membrane material, Journal of Food Engineering, 2020, 276,109887. DOI: https://doi.org/10.1016/j.jfoodeng.2019.109887
Abstract
Commercial ingredients containing milk fat globule membrane (MFGM) material are currently isolated from heavily processed dairy streams. The aim of this study was to achieve a more gentle isolation of MFGM material by means of ceramic dia-microfiltration of raw whole milk to separate fat globules from casein micelles and whey proteins prior to MFGM extraction. A pilot-scale experiment with 1.4 μm pore size (membrane surface area 1.05 m2) resulted in an optimal outcome of low permeation of fat (2.5% permeation) and high permeation of proteins (97% permeation). This yielded an MFGM isolate with 7% w/w polar lipids and 30% w/w proteins, where contamination of non-MFGM proteins was only 25% of total protein content. Furthermore, mild pasteurization (72 °C, 15 s) introduced either before or after microfiltration had no impact on filtration efficiency or MFGM yield and composition. The work describes an industrially relevant production method for a less-processed MFGM material of high purity with potential for further separation and valorisation of protein-rich permeate streams.