Effect of volume reduction ratio on the concentration and retention factors during ultrafiltration of goat’s milk Concentration and retention factors during ultrafiltration of goat's milk
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Abstract
This experimental work aimed to study the effect of volume reduction ratio on the concentration and retention (selectivity) factors during ultrafiltration of goat’s milk with UF25-PAN polyacrylnitrile membrane. They were calculated on the basis of dry matter, totoal protein, fat and ash content in retentates and permeate at volume reduction ratios of 2 and 3. The results showed that the increase in the volume reduction ratio from 2 to 3 led to an increase in the concentration factors of dry matter - from 1.34 ± 0.05 to 1.87 ± 0.03, total proteins – from 1.70 ± 0.02 to 2.72 ± 0.06, fat – from 1.71 ± 0.03 to 2.71 ± 0.03, ash – from 1.13 ± 0.02 to 1.52 ± 0.02 (p < 0.05). At these conditions, the retention factor (selectivity) of ash increased from 37.40 ± 2.19% to 53.50 ± 2.21% (p < 0.05). There was no significant difference (p > 0.05) of the selectivity of the membrane according to the proteins when volume reduction ratio increased. The results showed that these two volume reduction ratios and this membrane could be successfully used for the production of yoghurts with improved quality making them an excellent functional food.
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References
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Baldasso, C., Barros, T. C., Tessaro I. C. Concentration and purification of whey proteins by ultrafiltration. Desalination, 2011, 278(1-3): 381-386. https://doi.org/10.1016/j.desal.2011.05.055
Bergillos-Meca, T., Cabrera-Vique, C., Artacho, R., Moreno-Montoro, M., Navarro-Alarcón, M., Olalla, M., Giménez, R., Seiquer, I., Ruiz-López, M. D. Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goat’s milk? Food Chemistry, 2015, 187: 314-321.
https://doi.org/10.1016/j.foodchem.2015.04.051
Brasil, J., Silveira, K., Salgado, S., Livera, A., De Faro, Z., Guerra, N. Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread. Brazilian Journal of Pharmaceutical Science, 2011, 47(1): 185-191.
https://doi.org/10.1590/S1984-82502011000100023
Chen, G. Q., Leong, T. S. H., Kentish, S. E. Ashokkumar, M., Martin, G. J. O. Membrane Separations in the Dairy Industry. In: Separation of Functional Molecules in Food by Membrane Technology (Charis Galanakis Ed.). Academic Press. 2019, pp. 5-120. ISBN 978-0-12-815056-6
https://doi.org/10.1016/B978-0-12-815056-6.00008-5
BSS 6154:1974. Methods for determination of ash content. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 1974 [in Bulgarian].
https://www.bds-bg.org./
Clark, S., García, M. B. A 100-year review: Advances in goat milk research. Journal of Dairy Science, 2017, 100(12): 10026-10044. https://doi.org/10.3168/jds.2017-13287
Domagala, J., Kupiec, B. E. Changes in texture of yoghurt from ultrafiltered goat’s milk as influenced by different membrane types. Electronic Journal of Polish Agricultural Universities, 2003, 6(1). http://www.ejpau.media.pl/volume6/issue1/food/art-05.html
Fang X., Li, J., Li, X., Sun, X., Shen, J. Polyethylenemine, an effective additive for polyetherosulphone ultrafiltration membrane with enhanced permeability and selectivity. Journal of Membrane Science, 2015, 476: 216-223.
https://doi.org/10.1016/j.memsci.2014.11.021
Fazilah, N. F., Ariff, A. B., Khayat, M. E., Rios-Solis, L., Halim, M. Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. Journal of Functional Foods, 2018, 48: 387-399.
https://doi.org/10.1016/j.jff.2018.07.039
He, X., Hägg, M-B. Membranes for environmentally friendly energy processes. Membranes, 2012, 2(4): 706-726.
https://doi.org/10.3390/membranes2040706
Iritani, E., Katagiri, N., Ishikawa, Y., Cao, D. Q. Cake formation and particle rejection in microfiltration of binary mixtures of particles with two different sizes. Separation and Purification Technology, 2014, 123: 214-220.
https://doi.org/10.1016/j.seppur.2013.12.033
ISO 6731:2010. Milk, cream and evaporated milk – Determination of total solids content (Reference method). Geneva, Switzerland: International Organization for Standardization (ISO), 2010.
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Kumar, P., Sharma, N., Ranjan, R., Kumar, S., Bhat, Z., Jeong, D. Perspective of membrane technology in dairy industry: A review. Asian-Australasian Journal of Animal Sciences, 2013, 26(9): 1347-1358. https://doi.org/10.5713/ajas.2013.13082
Le, T. T., Cabaltica, A. D. Bui, V-M. Membrane separations in dairy processing. Journal of Food Research аnd Technology, 2014, 2(1): 01-14. http://www.jakraya.com/journal/pdf/3-jfrtArticle_1.pdf
Luo, X., Ramchandran, L., Vasiljevic, T. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. Dairy Science and Technology, 2015, 95(1): 15-31. https://link.springer.com/article/10.1007/s13594-014-0192-3
Macedo, A., Pinho, M., Duarte, E. Application of ultrafiltration for valorization of ovine cheese whey. Procedia Engineering, 2012, 44: 1949-1950. https://doi.org/10.1016/j.proeng.2012.09.005
Macedonio, F., Drioli, E. Membrane engineering for green process engineering. Engineering, 2017, 3(3): 290-298. https://doi.org/10.1016/J.ENG.2017.03.026
Meena, P. K., Gupta, V. K., Meena, G. S., Raju, P. N., Parmar, P.T. Application of ultrafiltration technique for the quality improvement of Dahi. Journal of Food Science and Technology, 2015, 52(12): 7974-7983. https://dx.doi.org/10.1007%2Fs13197-015-1951-8
Milller, B. A., Lu, C.D. Current status of global dairy goat production: An overview. Asian-Australas Journal of Animal Science, 2019, 32(8): 1219-1232. https://doi.org/10.5713/ajas.19.0253
Moineau - Jean, A., Champagne, C. P., Roy, D., Raymond, Y. and La Pointe, G. Effect of Greek - style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage. International Dairy Journal, 2019, 93: 35-44. https://doi.org/10.1016/j.idairyj.2019.02.003
Moreno - Montoro, M., Olalla, M., Giménez - Martínez, R., Bergillos - Meca, T., Ruiz - López, M., Cabrera - Vique, C., Artacho, R. and Navarro - Alarcón, M. Ultrafiltration of skim goat’s milk increases its nutritional value by concentrating nonfat solids such as proteins, Ca, P, Mg, and Zn. Journal of Dairy Science, 2015, 98(11): 7628-7634.
https://doi.org/10.3168/jds.2015-9939
Narayana, N. M. N. K. and Gupta, V. K. Quality of plain set yoghurt as affected by levels of ultrafiltration concentration of milk and inoculum of yoghurt culture. Turkish Journal of Agriculture - Food Science and Technology, 2016, 4(6): 508-514. https://doi.org/10.24925/turjaf.v4i6.508-514.685
Norazman, N., Wu, W., Li, H., Wasinger, V., Zhang, H., Chen, V. Evaluation of chemical cleaning of UF membranes fouled with whey protein isolates via analysis of residual protein components on membranes surface. Separation and Purification Technology, 2013, 103: 241–250.
https://doi.org/10.1016/j.seppur.2012.10.039
Polyakov, Y. S., Zydney A. L. Ultrafiltration membrane performance: Effects of pore blockage/constriction. Journal of Membrane Science, 2013, 434, 106-120. https://doi.org/10.1016/j.memsci.2013.01.052
Pal, M., Dudhrejiya, T. P., Pinto, S. Goat milk products and their significance. Beverage and Food World, 2017, 44(7): 21-25. https://www.academia.edu/33987062/Goat_Milk_Products_and_their_significance
Reis, R., Zydney, A. L. Bioprocess membrane technology. Journal of Membrane Science, 2007, 297(1-2): 16-50.
https://doi.org/10.1016/j.memsci.2007.02.045
Sepe, L., Argüello, A. Recent advances in dairy goat products. Asian-Australas Journal of Animal Science, 2019, 32(8): 1306–1320. https://doi.org/10.5713/ajas.19.0487
Silva, V. B., Da Costa, M. P.Influence of processing on rheological and textural characteristics of goat and sheep milk beverages and methods of analysis. Processing and Sustainability of Beverages, 2019, 2: 373-412. https://doi.org/10.1016/B978-0-12-815259-1.00011-2
Tamime, A.Y. Development of membranes processes. In: Membrane Processing: Dairy and Beverage Applications (A.Y. Tamime Ed.). Wiley-Blackwell. 2013, pp. 4–158. Print ISBN:9781444333374 |Online ISBN:9781118457009 |
doi:10.1002/9781118457009
Verruck, S., Dantas, A., Prudencio, E. S. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. Journal of Functional Foods, 2019, 52: 243-257. https://doi.org/10.1016/j.jff.2018.11.017
Zhang, H., Tao, J., He, Y., Pan, J., Jang, K., Shen, J., Gao, C. Preparation of low-lactose milk powder by coupling membrane technology. ACS Omega, 2020, 5: 8543-8550.
https://doi.org/10.1021/acsomega.9b04252
Aryana, K. J., Olson, D. W. A 100-year review: Yogurt and other cultured dairy products. Journal of Dairy Science, 2017, 100(12): 9987-10013. https://doi.org/10.3168/jds.2017-12981
Baldasso, C., Barros, T. C., Tessaro I. C. Concentration and purification of whey proteins by ultrafiltration. Desalination, 2011, 278(1-3): 381-386. https://doi.org/10.1016/j.desal.2011.05.055
Bergillos-Meca, T., Cabrera-Vique, C., Artacho, R., Moreno-Montoro, M., Navarro-Alarcón, M., Olalla, M., Giménez, R., Seiquer, I., Ruiz-López, M. D. Does Lactobacillus plantarum or ultrafiltration process improve Ca, Mg, Zn and P bioavailability from fermented goat’s milk? Food Chemistry, 2015, 187: 314-321.
https://doi.org/10.1016/j.foodchem.2015.04.051
Brasil, J., Silveira, K., Salgado, S., Livera, A., De Faro, Z., Guerra, N. Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread. Brazilian Journal of Pharmaceutical Science, 2011, 47(1): 185-191.
https://doi.org/10.1590/S1984-82502011000100023
Chen, G. Q., Leong, T. S. H., Kentish, S. E. Ashokkumar, M., Martin, G. J. O. Membrane Separations in the Dairy Industry. In: Separation of Functional Molecules in Food by Membrane Technology (Charis Galanakis Ed.). Academic Press. 2019, pp. 5-120. ISBN 978-0-12-815056-6
https://doi.org/10.1016/B978-0-12-815056-6.00008-5
BSS 6154:1974. Methods for determination of ash content. Sofia, Bulgaria: The Bulgarian Institute of Standardization, 1974 [in Bulgarian].
https://www.bds-bg.org./
Clark, S., García, M. B. A 100-year review: Advances in goat milk research. Journal of Dairy Science, 2017, 100(12): 10026-10044. https://doi.org/10.3168/jds.2017-13287
Domagala, J., Kupiec, B. E. Changes in texture of yoghurt from ultrafiltered goat’s milk as influenced by different membrane types. Electronic Journal of Polish Agricultural Universities, 2003, 6(1). http://www.ejpau.media.pl/volume6/issue1/food/art-05.html
Fang X., Li, J., Li, X., Sun, X., Shen, J. Polyethylenemine, an effective additive for polyetherosulphone ultrafiltration membrane with enhanced permeability and selectivity. Journal of Membrane Science, 2015, 476: 216-223.
https://doi.org/10.1016/j.memsci.2014.11.021
Fazilah, N. F., Ariff, A. B., Khayat, M. E., Rios-Solis, L., Halim, M. Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt. Journal of Functional Foods, 2018, 48: 387-399.
https://doi.org/10.1016/j.jff.2018.07.039
He, X., Hägg, M-B. Membranes for environmentally friendly energy processes. Membranes, 2012, 2(4): 706-726.
https://doi.org/10.3390/membranes2040706
Iritani, E., Katagiri, N., Ishikawa, Y., Cao, D. Q. Cake formation and particle rejection in microfiltration of binary mixtures of particles with two different sizes. Separation and Purification Technology, 2014, 123: 214-220.
https://doi.org/10.1016/j.seppur.2013.12.033
ISO 6731:2010. Milk, cream and evaporated milk – Determination of total solids content (Reference method). Geneva, Switzerland: International Organization for Standardization (ISO), 2010.
ISO 8968 - 1:2014. Milk and milk products – Determination of nitrogen content – Part 1: Kjeldahl principle and crude protein calculation. International Organization for Standardization (ISO), 2014.
ISO 2446: 2008. Determination of fat content. International Organization for Standardization (ISO), 2008.
Kumar, P., Sharma, N., Ranjan, R., Kumar, S., Bhat, Z., Jeong, D. Perspective of membrane technology in dairy industry: A review. Asian-Australasian Journal of Animal Sciences, 2013, 26(9): 1347-1358. https://doi.org/10.5713/ajas.2013.13082
Le, T. T., Cabaltica, A. D. Bui, V-M. Membrane separations in dairy processing. Journal of Food Research аnd Technology, 2014, 2(1): 01-14. http://www.jakraya.com/journal/pdf/3-jfrtArticle_1.pdf
Luo, X., Ramchandran, L., Vasiljevic, T. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. Dairy Science and Technology, 2015, 95(1): 15-31. https://link.springer.com/article/10.1007/s13594-014-0192-3
Macedo, A., Pinho, M., Duarte, E. Application of ultrafiltration for valorization of ovine cheese whey. Procedia Engineering, 2012, 44: 1949-1950. https://doi.org/10.1016/j.proeng.2012.09.005
Macedonio, F., Drioli, E. Membrane engineering for green process engineering. Engineering, 2017, 3(3): 290-298. https://doi.org/10.1016/J.ENG.2017.03.026
Meena, P. K., Gupta, V. K., Meena, G. S., Raju, P. N., Parmar, P.T. Application of ultrafiltration technique for the quality improvement of Dahi. Journal of Food Science and Technology, 2015, 52(12): 7974-7983. https://dx.doi.org/10.1007%2Fs13197-015-1951-8
Milller, B. A., Lu, C.D. Current status of global dairy goat production: An overview. Asian-Australas Journal of Animal Science, 2019, 32(8): 1219-1232. https://doi.org/10.5713/ajas.19.0253
Moineau - Jean, A., Champagne, C. P., Roy, D., Raymond, Y. and La Pointe, G. Effect of Greek - style yoghurt manufacturing processes on starter and probiotic bacteria populations during storage. International Dairy Journal, 2019, 93: 35-44. https://doi.org/10.1016/j.idairyj.2019.02.003
Moreno - Montoro, M., Olalla, M., Giménez - Martínez, R., Bergillos - Meca, T., Ruiz - López, M., Cabrera - Vique, C., Artacho, R. and Navarro - Alarcón, M. Ultrafiltration of skim goat’s milk increases its nutritional value by concentrating nonfat solids such as proteins, Ca, P, Mg, and Zn. Journal of Dairy Science, 2015, 98(11): 7628-7634.
https://doi.org/10.3168/jds.2015-9939
Narayana, N. M. N. K. and Gupta, V. K. Quality of plain set yoghurt as affected by levels of ultrafiltration concentration of milk and inoculum of yoghurt culture. Turkish Journal of Agriculture - Food Science and Technology, 2016, 4(6): 508-514. https://doi.org/10.24925/turjaf.v4i6.508-514.685
Norazman, N., Wu, W., Li, H., Wasinger, V., Zhang, H., Chen, V. Evaluation of chemical cleaning of UF membranes fouled with whey protein isolates via analysis of residual protein components on membranes surface. Separation and Purification Technology, 2013, 103: 241–250.
https://doi.org/10.1016/j.seppur.2012.10.039
Polyakov, Y. S., Zydney A. L. Ultrafiltration membrane performance: Effects of pore blockage/constriction. Journal of Membrane Science, 2013, 434, 106-120. https://doi.org/10.1016/j.memsci.2013.01.052
Pal, M., Dudhrejiya, T. P., Pinto, S. Goat milk products and their significance. Beverage and Food World, 2017, 44(7): 21-25. https://www.academia.edu/33987062/Goat_Milk_Products_and_their_significance
Reis, R., Zydney, A. L. Bioprocess membrane technology. Journal of Membrane Science, 2007, 297(1-2): 16-50.
https://doi.org/10.1016/j.memsci.2007.02.045
Sepe, L., Argüello, A. Recent advances in dairy goat products. Asian-Australas Journal of Animal Science, 2019, 32(8): 1306–1320. https://doi.org/10.5713/ajas.19.0487
Silva, V. B., Da Costa, M. P.Influence of processing on rheological and textural characteristics of goat and sheep milk beverages and methods of analysis. Processing and Sustainability of Beverages, 2019, 2: 373-412. https://doi.org/10.1016/B978-0-12-815259-1.00011-2
Tamime, A.Y. Development of membranes processes. In: Membrane Processing: Dairy and Beverage Applications (A.Y. Tamime Ed.). Wiley-Blackwell. 2013, pp. 4–158. Print ISBN:9781444333374 |Online ISBN:9781118457009 |
doi:10.1002/9781118457009
Verruck, S., Dantas, A., Prudencio, E. S. Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health. Journal of Functional Foods, 2019, 52: 243-257. https://doi.org/10.1016/j.jff.2018.11.017
Zhang, H., Tao, J., He, Y., Pan, J., Jang, K., Shen, J., Gao, C. Preparation of low-lactose milk powder by coupling membrane technology. ACS Omega, 2020, 5: 8543-8550.
https://doi.org/10.1021/acsomega.9b04252
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How to Cite
KODINOVA, Siyka Dimitrova; DUSHKOVA, Mariya Atanasova.
Effect of volume reduction ratio on the concentration and retention factors during ultrafiltration of goat’s milk.
Food Science and Applied Biotechnology, [S.l.], v. 4, n. 1, p. 86-91, mar. 2021.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/135>. Date accessed: 21 mar. 2025.
doi: https://doi.org/10.30721/fsab2021.v4.i1.135.