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Effects Of Filtration Temperature And Heat Treatment On Composition And Rheological Properties Of Whole Milk Ultrafiltration Retentates, John W. Montella Oct 2008

Effects Of Filtration Temperature And Heat Treatment On Composition And Rheological Properties Of Whole Milk Ultrafiltration Retentates, John W. Montella

Master's Theses and Project Reports

ABSTRACT

Effects of Filtration Temperature and Heat Treatment on Composition and Rheological Properties of Whole Milk Ultrafiltration Retentates

John William Montella

For the first part of my thesis, the effects of filtration temperature and heat treatment on the compositional properties of whole milk Ultrafiltration retentate (UF) were studied. Ultrafiltration is primarily run at temperatures in the range of 50-55°C but more and more plants are starting to filter at refrigeration temperatures. In the ultrafiltration of milk, filtration temperature can affect the composition of the retentate by affecting the chemistry of milk components. The application of a pasteurization step can ...