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Application of reverse osmosis to the manufacture of dried whole milk and skim-milk

Published online by Cambridge University Press:  01 June 2009

James Abbot ,
Frank A. Glover ,
Donald D. Muir  and
Paul J. Skudder
James Abbot
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Frank A. Glover
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Donald D. Muir
Affiliation:
Hannah Research Institute, Ayr, Scotland, KA6 5HL
Paul J. Skudder
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Powders were prepared from whole and skim-milk using reverse osmosis (RO) as a first stage followed by either evaporation and spray drying or spray drying alone. They were compared with powders made by the conventional method of evaporation and spray drying. Measurements were made of powder solubility, free fat content, whey protein denaturation, vitamin content, powder morphology and bacterial count. The free fat contents of powders prepared from whole milk concentrated by RO were high; otherwise, there were no significant differences in the properties of powders made from milks concentrated initially by RO and those prepared by conventional evaporation. The results indicate that it is feasible to use RO for the manufacture of skim-milk powder and for dried whole milk production where higher free fat levels are not detrimental.

Type
Original Articles
Information
Journal of Dairy Research , Volume 46 , Issue 4 , November 1979 , pp. 663 - 672
Copyright
Copyright © Proprietors of Journal of Dairy Research 1979

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