Ultrafiltration of Milk

The next leg on the Membrane filtration spectrum is Ultrafiltration. It is characterized as having a molecular weight cut-off range (MWCO) from about 3000 to 100,000. The most common cut-off is the dairy standard of 10,000 MW. This is the traditional size for the fractionating of whey proteins from lactose commonly used to produce Whey Protein Concentrates (WPC) of 35% to 85%WPC's.

Cheese Vat

Ultrafiltration of Milk is yet another way of increasing solids ahead of the cheese vat. The major difference between Reverse Osmosis and Ultrafiltration is that Reverse Osmosis retains all of the milk solids while Ultrafiltration allows lactose and many milk minerals to pass through the membrane. This often has a benefit to the cheesemaker, as this cheese will produce less whey to handle and increase the throughput of existing cheese vats.

Fluid Milk Protein Fortification

Ultrafiltration is being used to increase the percentage of protein in Fluid milk as a method of fortifying proteins in fluid milk. This allows the flavor and mouth feel enhancing properties of milk proteins to be achieved naturally as opposed to adding non-fat dry milk which often leaves a cooked flavor in the fluid milk as well as increased sweetness from the excess lactose in NFDM. The resulting non-fat or low fat varieties have the flavor and mouth feel of whole milk product without the higher fat.

Cultured Dairy Products

Ultrafiltration is being used to increase the milk solids for the manufacture of Fat Free sour cream.

Ice Cream

In the ice cream industry, Ultrafiltration of milk ahead of the mix is mainly used to alter the lactose content. Increasing the protein level of Ice Cream allows for greater water mobilization, however adding Non fat dry milk solids increases the overall lactose content which contributes to sandiness from crystal formation during freezing. Ultrafiltration removes lactose in the permeate along with some milk minerals. By using Ultrafiltration you can increase your protein without the side effect of increased lactose concentration and achieve a longer shelf life because of less heat shock in the freeze thaw cycle.

Reduced Carbohydrate Ice Cream

Production of Lactose free, sugar free or Low carbohydrate Ice cream can be achieved by using Ultrafiltration in conjunction with diafiltration (addition of water) to remove up to 96% of the lactose found in milk. The final ice cream product can be in the range of less than one gram of carbohydrate per serving in the final product. The addition of a sugar substitute will satisfy the sweet tooth consumer and fill the need of Ice Cream in the growing "Carb-Free" dieters market being driven by the successful Atkins and Sugar Buster diets.

Reduced Carbohydrate Fluid Milk

Fluid Milk for drinking is yet another application for Ultrafiltration in conjunction with diafiltration to make a "Carb-free" milk product for the emerging diet market. Below is a chart comparing a dry milk protein concentrate based milk product and one made with fresh milk. Dried Milk Protein Concentrate is made by Ultrafiltering milk with diafiltration and then drying to a powder. Reconstituting with water and adding cream to get a composition of normal milk less 96% of the lactose can be achieved using Ultrafiltration with Diafiltration water with fresh whole milk.

ratio=94.28
ts=6.65