Microfiltration of raw milk for production of high-purity milk fat globule membrane material
dc.contributor.author | Hansen, Steffen F. | |
dc.contributor.author | Hogan, Sean | |
dc.contributor.author | Tobin, John | |
dc.contributor.author | Rasmussen, Jan T. | |
dc.contributor.author | Larsen, Lotte B. | |
dc.contributor.author | Wiking, Lars | |
dc.date.accessioned | 2021-02-17T12:27:03Z | |
dc.date.available | 2021-02-17T12:27:03Z | |
dc.date.issued | 2020-07 | |
dc.identifier.citation | 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 | en_US |
dc.identifier.uri | http://hdl.handle.net/11019/2379 | |
dc.description | peer-reviewed | en_US |
dc.description.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. | en_US |
dc.description.sponsorship | Innovationsfonden | |
dc.language.iso | en | en_US |
dc.publisher | Elsevier BV | en_US |
dc.relation.ispartofseries | Journal of Food Engineering;276 | |
dc.rights | © 2019 Elsevier Ltd. All rights reserved. | |
dc.rights | Attribution-NonCommercial-ShareAlike 4.0 International | * |
dc.rights.uri | https://www.elsevier.com/tdm/userlicense/1.0/ | |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.subject | Microfiltration | en_US |
dc.subject | Raw Milk | en_US |
dc.subject | high-purity milk fat | en_US |
dc.subject | milk fat globule membrane | en_US |
dc.subject | ceramic dia-microfiltration | en_US |
dc.title | Microfiltration of raw milk for production of high-purity milk fat globule membrane material | en_US |
dc.type | Article | en_US |
dc.identifier.doi | https://doi.org/10.1016/j.jfoodeng.2019.109887 | |
dc.contributor.sponsor | Arla Foods for Health Centre | en_US |
dc.contributor.sponsor | Arla Food Ingredients | en_US |
dc.contributor.sponsor | Innovation Fund Denmark | en_US |
dc.contributor.sponsorGrantNumber | 5158-00014B | en_US |
dc.source.volume | 276 | |
dc.source.beginpage | 109887 | |
refterms.dateFOA | 2021-02-17T12:27:05Z | |
dc.source.journaltitle | Journal of Food Engineering |