Dairy applications

The largest industrial use of ultrafiltration is the recovery of paint from water-soluble coat bases (primers) applied by the wet electrodeposition process (electrocoating) in auto and appliance factories. Many installations of this type are operating around the world. The recovery of proteins in cheese whey (a waste from cheese processing) for dairy applications is the second largest application, where a... 

The speciality chemical LifXTl (40% "CP) is used when calcium is contra-indicated,. such as in the. sanitation of hard water and in. some dairy applications. Some idea of the scale of these applications cati be gained from the following production figures which relate to the USA ... 

Dewettinck, K., Vanhoutte, B., Foubert, I., Huyghebaert, A. 2004. Milk fat. 1. Effect of process parameters on milkfat fractionation. In, Advances in Fractionation and Separation Processes for Novel Dairy Applications. Bulletin, No. 389, International Dairy Federation, Brussels, pp. 97-103. 

Deeth and Touch (2000) evaluated the suitability of various methods for dairy applications. They considered these in two categories screening... 

Microfiltration and UF membranes are available in tubular, spiral wound, and hollow fiber membrane module configurations. Tubular and spiral MF and UF modules are similar to RO tubular and spiral wound membrane modules described in Chapters 4.3.2 and 4.3.3. However, while the thickest feed spacer in a spiral RO module is 34-mil, UF and MF modules nominally have up to a 45-mil spacer due to the relatively high concentration of suspended solids these membranes are called upon to treat (TriSep Corporation offers a special 65-mil spacer for dairy applications). 

H. J. Bixler, K. Johndro, and R. Falshaw, Kappa-2 carrageenan Structure and performance of commercial extracts. II. Performance in two simulated dairy applications, Food Hydrocolloids, 15 (2001) 619-630. 

R. Falshaw, H. J. Bixler, and K. Johndro, Structure and performance of commercial k-2 carrageenan extracts. Part III. Structure analysis and performance in two dairy applications of extracts from die New Zealand red seaweed, Gigartina atropurpurea, Food Hydrocolloids, 17 (2003) 129—139. 

Enzyme-hydrolyzed lecithin has been shown to improve the heat stability of recombined milk products (233, 234), and almost all infant formulas contain either hydrophilic or de-oiled lecithins as fat emulsifiers (235). Other dairy applications in which lecithins are used include frozen desserts, whipped toppings, and yogurt. 

Optimization of membrane cleaning and sanitation processes involves the understanding of (1) the complex interactions between the foulants and the membrane and (2) the economic impact of the cleaning and sanitation processes [174]. In dairy applications, the usual soil consists of proteins, fat, carbohydrates, and minerals, with fat and protein residues being the most difficult to remove [173]. Interactions between these dairy foulants and the different membrane materials have been the subject of many studies to date. 

Emulsion stability is required in many dairy applications, but not all. In products like whipped cream and ice cream, the emulsion must be stable in the liquid form but must partially coalesce readily upon foaming and the application of shear. The structure and physical properties of whipped cream and ice cream depend on the establishment of a fat-globule network. In cream whipped to maximum stability, partially coalesced fat covers the air interface. In ice cream, partially coalesced fat exists both in the serum phase and at the air interface also, there is more globular fat at the air interface with increasing fat destabilization. Partial coalescence occurs due to the collisions in a shear field of partially crystalline fat-emulsion droplets with sufficiently-weak steric stabilization (low level of surface adsoiption of amphiphilic material to the interface per unit area). To achieve optimal fat crystallinity, the process is very dependent on the composition of the triglycerides and the temperature. It is also possible to manipulate the adsorbed layer to reduce steric stabilization to an optimal level for emulsion stability and rapid partial coalescence upon the application of shear. This can be done either by addition of a small-molecule surfactant to a protein-stabilized emulsion or by a reduction of protein adsorption to a minimal level through selective homogenization. 

Boyd, W.A. 2000. Annatto and other carotenoid food colorants in dairy application. In Proceedings of the 4th International Symposium on Natural Colorants for Foods, Neutraceuticals, Beverages, Confectionery Cosmetics (J.F. Francis, ed.), pp. 24—31. SIC Publishing, Hamden. 

Strains for nse in dairy applications are examined for their ability to acidify milk at varions temperatnres in microtiter plates. The change in the pH of the milk is followed by the inclnsion of pH indicators (bromocresol pnrple and bromocresol green) in the milk and scanning on a flatbed scanner typically at 6-min intervals. The data are exported to a snitable spreadsheet such as Microsoft Excel (Microsoft Corporation, Redmond, WA, USA) for ease of calculation. Acidification curves are obtained, and descriptors like total pH drop, maximum acidification rate, and specific time intervals snch as time to acidify from pH 6.0 to pH 5.5 are easily derived in the spreadsheet. The formation of volatile organic compounds in the acidified milk is measured by head space gas chromatography, allowing quantitative assessment of the production of relevant metabolites such as acetaldehyde, acetoin, and 3-methyl-butanal. Tolerance to NaCl is also tested in milk by following the acidification in the presence and absence of 4% (w/v) NaCl. 

The use of NIRA for monitoring constituent levels in infant formula products began in the late 1970s. Protein, fat, content, and total solids monitoring were the targets of initial efforts in this area [11]. The early work paralleled the development of NIRA for dairy applications. Instrumentation was relatively simple at this point, utilizing a flow cell in the place of the powder sample holder. Samples were prewarmed and injected into the flow cell manually via syringe. 

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