Dietetics and Clinical Nutrition Commons^™

Ultrafiltration: Retentate-Permeate Partitioning Of Milk Constituents, Eric Douglas Bastian

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of ultrafiltration, diafiltration, and preacidification of milk on the partition of specific milk components between retentate and permeate was studied. Percent retention (for any component Y) was determined as:

[1 - (%Y in soln. permeate/%Y in soln. retentate)] X 100 where %Y in soln. = [%Y / (%Y + %H₂O)]

Simultaneous samples of retentate and permeate were taken at several points during each process. Percent retention of total solids, fat, total protein, rennet clottable nitrogen, lactose, total calcium, ionic calcium, sodium, phosphorous, and riboflavin was determined at each sampling point. Percent retention of β-carotene, vitamin B …

Manufacture Of White Soft Cheese From Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Manufacture of white soft cheese from ultrafiltered whole cows• milk involved acidification of pasteurized homogenized whole milk to pH 6.0 with phosphoric or citric acid. The preacidified milk was ultrafiltered at 54 °C until 60% of original milk weight was removed as permeate, diafiltered with deionized water equal to 38.5% of the original milk and concentrated by UF (4.8 fold) to pre-cheese (38% total solid). The pre-cheese was heated to 76.7°C/16 sec, 71 .l°C/l6 sec (HTST) and 7l.l°C/l5 min (controlled water bath), inoculated with 2% starter culture (Streptococcus cremoris), renneted (10 ml/100 lb retentate) and placed in one …