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dc.contributor.authorHansen, Steffen F.
dc.contributor.authorHogan, Sean
dc.contributor.authorTobin, John
dc.contributor.authorRasmussen, Jan T.
dc.contributor.authorLarsen, Lotte B.
dc.contributor.authorWiking, Lars
dc.date.accessioned2021-02-17T12:27:03Z
dc.date.available2021-02-17T12:27:03Z
dc.date.issued2020-07
dc.identifier.citationS. 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.2019.109887en_US
dc.identifier.urihttp://hdl.handle.net/11019/2379
dc.descriptionpeer-revieweden_US
dc.description.abstractCommercial 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.sponsorshipInnovationsfonden
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesJournal of Food Engineering;276
dc.rights© 2019 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectMicrofiltrationen_US
dc.subjectRaw Milken_US
dc.subjecthigh-purity milk faten_US
dc.subjectmilk fat globule membraneen_US
dc.subjectceramic dia-microfiltrationen_US
dc.titleMicrofiltration of raw milk for production of high-purity milk fat globule membrane materialen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.jfoodeng.2019.109887
dc.contributor.sponsorArla Foods for Health Centreen_US
dc.contributor.sponsorArla Food Ingredientsen_US
dc.contributor.sponsorInnovation Fund Denmarken_US
dc.contributor.sponsorGrantNumber5158-00014Ben_US
dc.source.volume276
dc.source.beginpage109887
refterms.dateFOA2021-02-17T12:27:05Z
dc.source.journaltitleJournal of Food Engineering


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