Ultrafiltration Technologies for Milk Component Separation

Processing dairy protein compositions like whey to make lactose-rich liquids with high lactose content. The method involves steps like ultrafiltration, ion exchange, and optionally nanofiltration and electrodialysis. It allows recovering lactose-rich liquids with lactose content above 90% from dairy proteins. The lactose-rich liquids can be used as lactose sources in food products, animal feed, or further processed into lactose powder.

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Ultrafiltration membranes for fractionating dairy products with high protein rejection and flux. The membranes have polyethersulfone (PES) or polysulfone (PSF) base layers with bound sulfonated polystyrene. The sulfonated polymer provides additional charge rejection of proteins compared to standard membranes. It is formed by contacting the precursor membrane with a solution of sodium styrene sulfonate and a free radical initiator, then curing. This charged ultrafiltration membrane retains the same protein level as a 10kDa MWCO membrane but with higher flux.

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Efficient process for producing lactose-free milk with reduced processing time and better taste compared to existing methods. The process involves multiple filtration steps to concentrate lactose while preserving minerals. After ultrafiltration to remove lactose, the retentate is hydrolyzed. The permeate is nanofiltered to further concentrate lactose. Some nanofiltrate is added back to the hydrolysate. Measurements and control adjust the nanofiltrate proportion to optimize lactose and mineral levels. This allows flexible lactose reduction without excessive sweetness. The final lactose-free milk has lower lactose, minerals, and ash compared to existing methods.

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Preparing room temperature milk with high protein and active substance content. The method involves separating milk into skimmed milk and cream, sterilizing the skimmed milk, extracting heat-sensitive active substances using membrane processes, sterilizing the extract, and blending it back into the sterilized skimmed milk. This avoids heat denaturation of active substances during sterilization. The cream is also sterilized. The final blended milk has higher protein, lactoferrin, α-lactalbumin, β-lactoglobulin, and immunoglobulin levels compared to regular milk.

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Making a lactose-reduced dairy composition with higher mineral content compared to regular milk by separating and concentrating components using membrane filtration techniques. The steps involve ultrafiltration, nanofiltration, diafiltration, and reverse osmosis. After ultrafiltration to separate the milk into protein, fat, carbohydrate, and mineral fractions, the lactose-rich permeate is nanofiltered to retain minerals. Diafiltration removes remaining lactose. Reverse osmosis concentrates minerals further. The protein, fat, and mineral fractions are combined to make the low lactose, high mineral dairy composition.

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Preparing improved pasta filata cheese like mozzarella without maturation by removing calcium during cheese curd formation, then adding calcium back before stretching. The calcium removal step improves functional properties like melting and stretching. But adding calcium back restores the nutritional calcium content. The calcium is removed by ultrafiltering the milk to concentrate the protein, then adding coagulant to curdle. The curd is separated from whey, then calcium is added before stretching into cheese.

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A method to make customizable dairy compositions by separating milk into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, and forward osmosis. The process involves ultrafiltering milk, nanofiltering the permeate, and forward osmosing the nanofiltrate permeate to concentrate minerals. These separated components are then mixed in varying proportions to create customized dairy compositions. The compositions can be further processed like pasteurization and packaging.

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Hydrocolloid-free textured milk products like cream puddings that have a creamy-solid or gel-like texture without using thickeners like hydrocolloids. The products are made by microfiltration and ultrafiltration of skim milk, followed by heating the retentate. This step concentrates and modifies the milk components to give the desired texture. Excipients and additives can also be added. The products have a creamy-solid or gel-like consistency over a wide temperature range without the need for thickeners like hydrocolloids.

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Simplified process for obtaining protein-enriched fractions from human or animal milk, particularly for use in infant feeding applications. The process involves delipidating the milk using a filter to separate the protein-rich fraction from the lipids. This allows concentrating the protein content of the milk without adding foreign proteins like cow's milk or soy. The filter used is a glass microfiber filter that retains the lipid micelles while allowing the proteins to pass through.

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A milk product with high protein and milk fat globule membrane (MFGM) content that provides nutritional benefits for improving physical performance in humans, particularly older adults. The milk product has at least 30% protein and 3% MFGM by dry weight. It can be made by ultrafiltration of milk to concentrate the proteins and MFGM, followed by partial protein hydrolysis. The milk product's nutritive value comes from the synergistic effects of the proteins and MFGM. Consuming the milk product improves physical function like balance in older people.

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A milk product with enhanced nutritive value for improving physical performance in humans, particularly older adults. The milk product contains a high concentration of both milk protein and milk fat globule membrane (MFGM). The product can be made by ultrafiltration of a milk raw material like buttermilk, followed by partial protein hydrolysis and optionally lactose removal. This results in a milk product with at least 30% protein and 3% MFGM by dry matter weight. The high protein and MFGM content is believed to synergistically improve muscle function and physical performance.

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A process for treating pasteurized and skimmed milk to improve cheese making. The process involves treating the milk before coagulation and draining. It involves separating the milk into fractions using microfiltration and ultrafiltration. The skimmed milk is microfiltered to separate out larger proteins and fat globules. Then the microfiltrate is ultrafiltered to further concentrate the proteins. The ultrafiltrate is mixed with cream and homogenized. This treated milk has improved cheese making properties compared to untreated milk. It coagulates faster, forms firmer curds, and drains better. The process allows customizing the milk composition for cheese making by separating and recombining the protein and fat fractions.

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A method for preparing low-mineralized micellar casein that enables standardized and convenient preparation of decalcified casein micelles. The method involves first separating casein micelles from skim milk using microfiltration and diafiltration. Then, some of the micelles are acidified to dissociate the micellar calcium phosphate and remove free calcium by ultrafiltration and diafiltration. Alternatively, a cation exchange column is used to directly remove calcium. The pH is adjusted back to the initial value and the decalcified micelles are combined with undecalcified micelles. This hybrid method provides a way to achieve decalcification with better control and consistency compared to separate processes.

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Increasing the protein content of colostrum and transition milk to provide newborn calves with higher quality milk that promotes better health and immunity. The process involves ultrafiltering a portion of colostrum or transition milk using vibration to concentrate the protein content. This results in a retentate with increased protein levels, including immunoglobulins like IgG. Feeding this concentrated milk to calves provides them with a higher quality milk that can compensate for low-quality colostrum they may have received.

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A process to produce a low-carb half-and-half dairy creamer that has a fat content of at least 10.5% and a carbohydrate content of 3.3% or less. The process involves starting with skim milk, concentrating it to remove water and some carbohydrates like lactose, then adding cream to bring the fat back up to the desired level. The concentrated skim milk is ultrafiltered to separate out the proteins, carbohydrates, and minerals. The proteins are retained in the concentrate while the carbohydrates and minerals pass through to a permeate. The permeate is discarded and the concentrate is blended with cream to make the low-carb half-and-half creamer.

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Acidified milk products with improved taste and reduced minerals compared to conventional products. The method involves separating lactose and soluble minerals like calcium and magnesium from milk proteins and fat using membrane filtration. This yields a concentrated protein fraction with reduced lactose and minerals. The protein concentrate is then acidified to form the final product. The membrane filtration step allows separating out the lactose and minerals that contribute to acidic taste and high mineral content in acidified milk. The resulting product has lower calcium/protein, calcium/casein, and phosphorus/protein ratios compared to conventional acidified milk.

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Low-viscosity, high-protein milk compositions for making protein-containing foods like yoghurt with improved texture. The compositions contain milk proteins with reduced calcium levels and partial hydrolysis to achieve lower viscosity. The calcium-depleted milk proteins can be prepared by treating milk proteins with enzymes, ion exchange, and ultrafiltration under acidic conditions. The partially hydrolyzed proteins are made by treating the calcium-depleted milk proteins with proteases. These compositions have less than 2 g calcium/100 g protein and less than 1.4 g calcium/100 g dry matter.

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Method for preparing dietary fiber-rich milk with zero lactose by stepwise enzymatic hydrolysis and ultrafiltration. The method involves using a β-galactosidase with transgalactosylation activity to hydrolyze cow's milk in multiple steps while controlling the lactose concentration at each step. Ultrafiltration is used between steps to separate out oligosaccharides produced. This allows higher dietary fiber yields compared to direct hydrolysis without ultrafiltration. The final milk has reduced lactose and higher dietary fiber content.

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A method to make a high-protein drink using whey protein isolate that helps with muscle recovery after exercise. The method involves concentrating pasteurized cheese whey through ultrafiltration to extract a protein concentrate with at least 5% protein content. This concentrated whey is then used as the sole protein source to make the high-protein drink, along with fillers, vitamins, and minerals. The concentrated whey isolate provides a higher protein content and better digestibility compared to using multiple protein concentrates. The drink is made without denaturing the whey proteins by avoiding high heat treatments.

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Process to produce lactose-free milk with regular taste by using nanofiltration stages in addition to ultrafiltration and lactase hydrolysis. The process involves ultrafiltering milk to separate out the whey, followed by nanofiltration stages to further concentrate the solids. The nanofiltrate is combined with lactase-treated whey to make lactose-free milk. The multiple nanofiltration steps allow adjustment of lactose and mineral levels.

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