THE BEHAVIOR OF THE SKIMMED AND PASTEURIZED BUFFALO´S MILK (Bubalus bubalis) DURING THE ULTRAFILTRATION PROCESS

Authors

  • ELANE SCHWINDEN PRUDÊNCIO
  • RENATA BONGIOLO MAGENIS
  • LEILA DENISE FALCÃO
  • MARILDE T. BORDIGNON-LUIZ

DOI:

https://doi.org/10.5380/cep.v24i1.5292

Keywords:

LEITE DE BÚFALA, ULTRAFILTRAÇÃO, RETENTADO, PERMEADO, BUFFALO’S MILK, ULTRAFILTRATION, RETENTATE, PERMEATE

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%).

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How to Cite

PRUDÊNCIO, E. S., MAGENIS, R. B., FALCÃO, L. D., & BORDIGNON-LUIZ, M. T. (2006). THE BEHAVIOR OF THE SKIMMED AND PASTEURIZED BUFFALO´S MILK (Bubalus bubalis) DURING THE ULTRAFILTRATION PROCESS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 24(1). https://doi.org/10.5380/cep.v24i1.5292

Issue

Vol. 24 No. 1 (2006)

Section

Artigos

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