Milk concentration process

Illustrative Example Energy and Resource Conservation for a Milk Concentration.Process... 

Several compositional and processing variables affect the physical stability of the casein micelles in frozen milk concentrates. These factors include pH, mineral composition, total solids content, forewarming treatment, homogenization and fat content, freezing rate, storage temperature, and fluctation of storage temperature (Keeney and Kroger 1974 Webb 1970). 

It is also worth noting that Alfa Laval has developed a process evaporator for fruit juice and milk concentration using a nested stack of cones. Figure 16... 

Figure 13.1 is a flow diagram for the traditional processes for the manufacture of WMP, SMP, and BMP. An alternate process for the manufacture of WMP that involves blending highly heated cream and low heat-treated skim milk concentrate prior to drying, was described by Hols and Van Mil (1991). The recommended standards for WMP, SMP and BMP, as well as average composition of the powders, are shown in Table 13.1. 

Using a Couette device, which consists of a pair of concentric cylinders, with the inner one rotating, it is possible to generate approximately uniform shear on chocolate. The temperature of the device can be controlled and varied this allows a controlled temperature-time-shear pattern to be provided. Figure 22.5 shows the DSC trace for milk chocolates processed at different shear rates (Stapley, Tewkesbury and Fryer 1999). The phase change temperatures are lower than those shown in Table... 

Chapter 5. Structural analyses and structure-based models of processed foods are discussed. In addition, in Appendbt A, data on milk concentrates and viscoelastic properties of tomato concentrates were added. 

Ultrafiltration may be integrated into the cheesemaking process either for partial milk concentration or full milk concentration (Table 22.1), in which cutting and whey drainage are entirely eliminated and 100% of the whey proteins of milk are retained in the cheese matrix [28,75,76], The reduced volume of the liquid pre-cheese and the absence of whey drainage from the curd when UF pre-cheese is used lead to the reduction of rennet requirement by -80% compared to what is usually needed in conventional manufacture of cheese [25,77],... 

Fat or lipid materials and calcium-lipid complexes also contribute to fouling and flux decline in membrane processing of milk or whey. The transport properties of the feed stream and the changes they undergo as the concentration process proceeds also affect the rate of permeation. At high concentrations, the increased fluid viscosity near the membrane surface limits back-diffusion of solids from the polarized layer to the bulk phase, thereby, depressing flux rate [46]. 

The primary disposition of carbon disulfide in the environment is related to its use as an industrial solvent and chemical intermediate. Releases from industrial processes are almost exclusively to the atmosphere. Releases of the compound to surface waters and soils are expected to partition rapidly to the atmosphere through volatilization. Hydrolysis and biodegradation do not appear to be important processes in determining the environmental fate of carbon disulfide. It has been detected at generally low levels in ambient air, surface water, groundwater, drinking water, food products, and human milk. Concentrations in environmental media are greatest near source areas (e g., industrial point sources, oceans and marshes, volcanoes). 

The evaporation of milk has been known for many years, even as early as 1200 when Marco Polo described the production of a paste-like milk concentrate in Mongolia [6.4.1.1]. Approximately 600 years later the concentration of milk and of other liquid food products, for example extracts such as coffee, was taken-up as an industrial technology, eventually ending in the production of a dry powder. During water removal, pronounced changes in physical structure and appearance take place. Since the process starts with a thin, water-like liquid and ends with a dry powder, it was found that one method of liquid removal is not optimal for all conditions In the food and dairy industry, the methods listed in Tab. 6.4-2 have been adopted for liquid removal. 

Cryodestabilization of casein limits the commercial feasibility of frozen milk, which may be attractive in certain circumstances. However, cryode-stabilized casein might be commercially viable, especially if applied to milks concentrated by ultrafiltration, which are less stable than normal milk. Cryodestabilized casein may be processed in the usual way. The product is dispersible in water and can be reconstituted as micelles in water at 40°C, The heat stability and rennet coagulability of these micelles are generally similar to those of normal micelles and casein produced by cryodestabilization may be suitable for the production of fast-ripening cheeses, e.g. Mozzarella or Camembert, when the supply of fresh milk is inadequate. As far as we are aware, casein is not produced commercially by cryodestabilization. 

Major UF food applications are in the dairy industry [18, 26, 31]. Dairy apphcations have the largest share of membrane capacity in the world with apphcations in whey processing — treatment of cheese whey for recovering milk proteins — and cheese-making. Membrane systems are also used for the production of whole and skim milk concentrates and in the manufacture of lactose-reduced milk products. 

Brine Preparation. Sodium chloride solutions are occasionally available naturally but they are more often obtained by solution mining of salt deposits. Raw, near-saturated brines containing low concentrations of impurities such as magnesium and calcium salts, are purified to prevent scaling of processing equipment and contamination of the product. Some brines also contain significant amounts of sulfates (see Chemicals FROMBRINe). Brine is usually purified by a lime—soda treatment where the magnesium is precipitated with milk of lime (Ca(OH)2) and the calcium precipitated with soda ash. After separation from the precipitated impurities, the brine is sent to the ammonia absorbers. 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

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