THE BEHAVIOR OF THE SKIMMED AND PASTEURIZED BUFFALO´S MILK (Bubalus bubalis) DURING THE ULTRAFILTRATION PROCESS
Abstract
The aim of this work was to evaluate the skimmed and pasteurized buffalos milk
behaviour considering the flow of the permeate (J), the retention percentage (% Rt)
and recovery (% Rc) of the components in the retentate during the ultrafiltration
process. The average values of the Volumetric Reduction Factor (VRF) and J were
3 and 35 L.h-1.m-2, respectively. The % Rt and % Rc had increased with the VRF
growth. The UF of skimmed and pasteurized buffalos milk contributed for a greater
% Rt of lipids (100.0%) and proteins (94.8%), including the casein (99.6%) and
proteins of the milk whey (82.5%) and a greater % Rc of Ca (99.9%), Mg (81.5%)
and P (98.2%).
behaviour considering the flow of the permeate (J), the retention percentage (% Rt)
and recovery (% Rc) of the components in the retentate during the ultrafiltration
process. The average values of the Volumetric Reduction Factor (VRF) and J were
3 and 35 L.h-1.m-2, respectively. The % Rt and % Rc had increased with the VRF
growth. The UF of skimmed and pasteurized buffalos milk contributed for a greater
% Rt of lipids (100.0%) and proteins (94.8%), including the casein (99.6%) and
proteins of the milk whey (82.5%) and a greater % Rc of Ca (99.9%), Mg (81.5%)
and P (98.2%).
Keywords
LEITE DE BÚFALA; ULTRAFILTRAÇÃO; RETENTADO; PERMEADO; BUFFALOS MILK; ULTRAFILTRATION; RETENTATE; PERMEATE
Full Text:
PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v24i1.5292
