Article
Agriculture, Dairy & Animal Science
Brandon Carter, Larissa DiMarzo, Joice Pranata, David M. Barbano, MaryAnne Drake
Summary: The study aimed to measure the removal of whey protein using 0.1-micron ceramic microfiltration membranes at 50 degrees Celsius. Results showed that most total nitrogen passed through the membrane into the permeate, lactoferrin did not pass through, while other components such as IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products did pass into the permeate.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Brandon Carter, Larissa DiMarzo, Joice Pranata, David M. Barbano, MaryAnne Drake
Summary: The study aimed to measure whey protein removal from sweet whey using polymeric microfiltration membranes and compared the performance with ceramic membranes. Results showed that polymeric membranes achieved lower yield of whey protein isolate and higher yield of whey protein phospholipid concentrate compared to ceramic membranes, impacting total gross revenue and the ratio of market price between the two products. Economic engineering study is needed to determine the long-term processing costs and net revenue under various market conditions.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Engineering, Chemical
Lisa Aditya, Hang P. Vu, Luong N. Nguyen, T. M. Indra Mahlia, Ngoc Bich Hoang, Long D. Nghiem
Summary: This study evaluates the performance of a ceramic microfiltration membrane for extracting clean water and pre-concentrating microalgae. The results show that membrane fouling is specific to each microalgae species, but can be efficiently mitigated by aeration and regular backwashing. C. vulgaris exhibited considerable membrane fouling over time, while Scenedesmus sp. showed negligible fouling. The ceramic microfiltration membrane can simultaneously enrich the microalgae solution and recycle permeated water for microalgae cultivation.
JOURNAL OF MEMBRANE SCIENCE
(2023)
Article
Food Science & Technology
Tobias Dons, Victor Candelario, Ulf Andersen, Lilia M. Ahrne
Summary: Due to their high hydrophilicity, ceramic silicon carbide (SiC) membranes are suitable for fat separation from raw milk, as an alternative to centrifugation. The filtration performance of SiC membranes was studied at different temperatures, showing high fat separation rates ranging from 88% to 95%. The membranes exhibited excellent water permeability and no irreversible fouling, making them suitable for industrial use.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Ting Qi, Dan Yang, Xianfu Chen, Minghui Qiu, Yiqun Fan
Summary: In this study, ceramic microfiltration membranes were utilized to efficiently remove lactose from skim milk, achieving a 99% rejection rate for proteins and 100% permeation of lactose. Low-lactose milk with a lactose concentration of less than 5 g L-1 was successfully prepared.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Engineering, Chemical
Maria Carolina Sergi Gomes, Wardleison Martins Moreira, Sirlei Marques Paschoal, Caroline Casagrande Sipoli, Rubia Michele Suzuki, Juliana Guerra Sgorlon, Nehemias Curvelo Pereira
Summary: This study aimed to evaluate fouling mechanisms in biodiesel separation and purification using ceramic membranes. Experimental results showed that the amount of water added influences separation performance and the predominant fouling mechanism is dependent on water concentration and membrane pore diameter. Complete pore blocking is the most recommended condition for glycerol separation efficiency in this process.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Engineering, Chemical
Justyna Tarapata, Brygida E. Dybowska, Justyna Zulewska
Summary: This study investigated the mechanisms of membrane fouling caused by the deposition of whey protein on the membrane surface during ultrafiltration. Results showed that higher protein content led to greater total hydraulic resistance, with adsorption and concentration polarization dominating the resistance in the initial minutes of filtration.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Ting Qi, Xianfu Chen, Weida Shi, Tao Wang, Minghui Qiu, Xiaowei Da, Juanjuan Wen, Yiqun Fan
Summary: Low temperatures primarily lead to cake layer formation causing membrane fouling, while high temperatures also introduce pore blocking which exacerbates fouling. The elastic deformation of oligosaccharides at high temperatures contributes to pore blocking, deteriorating filtration performance. Matching pore size distribution of the membrane and molecular weight distribution of the oligosaccharides is crucial in analyzing pore blocking.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Review
Engineering, Chemical
K. V. V. Satyannarayana, R. Vinoth Kumar, C. Bharath Mathaji, Randeep Singh, Young-Ho Ahn, Shiao-Shing Chen
Summary: Membrane separation processes are widely used in fruit juice processing industries due to their selectivity, absence of thermal and chemical treatments, and energy efficiency. Ceramic membranes are particularly suitable for citrus fruit juice clarification because of their stability in corrosive environments and longer lifespan, although they are more expensive than polymeric membranes. This review focuses on the synthesis of low-cost ceramic membranes using alternative raw materials and different fabrication methods, as well as their application in fruit juice clarification. The review also discusses fouling mechanisms, techniques to reduce fouling, and the challenges and future perspectives of ceramic membrane development.
CHEMBIOENG REVIEWS
(2023)
Article
Materials Science, Ceramics
Dongyu Wang, Ting Chen, Yong Zeng, Xianfu Chen, Weihong Xing, Yiqun Fan, Xu Qiao
Summary: In this study, ceramic microfiltration membranes with tertiary gradient structures were prepared using a combination of 3D printing and dip-coating technology. The membranes exhibited high pure water permeance and good performance in the separation of nanoparticles from water suspensions.
CERAMICS INTERNATIONAL
(2022)
Article
Engineering, Chemical
Chen Song, Gregory C. Rutledge
Summary: The study investigated the separation performance of electrospun P84 polyimide fibrous membranes in emulsified oil removal, showing moderate oil rejections between 85% and 90%, with permeate flux restoration to nearly 100% after foulant removal by heat treatment. Compared to other common membrane polymers, P84 membranes demonstrated advantages in robustness against fouling and ease of regeneration.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Da Zhang, Parag Patel, Daniel Strauss, Xianghong Qian, Sumith Ranil Wickramasinghe
Summary: The study investigates a reverse asymmetric membrane to mitigate membrane fouling in tangential flow filtration (TFF), stabilizing a cake layer on the membrane to prevent flux decline associated with fouling of the barrier layer.
BIOTECHNOLOGY PROGRESS
(2021)
Review
Polymer Science
Aysegul Gul, Jakub Hruza, Fatma Yalcinkaya
Summary: Membrane fouling is a common issue in membrane separation processes, and cleaning the membrane is crucial for improving performance. Various techniques, including physical and chemical methods, are used for membrane cleaning. Factors such as cleaning time, chemical concentration, and temperature play a significant role in determining the effectiveness of chemical cleaning.
Article
Food Science & Technology
Fabian Ostertag, Eva Krolitzki, Sonja Berensmeier, Jorg Hinrichs
Summary: Cross-flow filtration is a product-preserving and energy-saving method for producing whey protein concentrates from acid whey. Different organic membranes were compared for their flux and retention characteristics, showing notable differences in hydraulic resistance and deposit layer resistance. The protein retention of all ultrafiltration membranes was below 5%, while microfiltration membranes showed a deposit layer-dependent transmission behavior. The overall filtration efficiency, in terms of process duration for a comparable membrane area, was three times higher compared to conventional production methods.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Materials Science, Ceramics
D. Rashad, Sh. K. Amin, M. S. Mansour, H. Abdallah
Summary: Three tubular ceramic membranes were fabricated and tested for water treatment applications, with F2 showing the best performance for antibacterial microfiltration and F3 being the most effective at removing total coliform.
CERAMICS INTERNATIONAL
(2022)
Article
Agricultural Economics & Policy
Zorana Miloradovic, Marijana Blazic, Irena Barukcic, Maria Furnols, Nada Smigic, Igor Tomasevic, Jelena Miocinovic
Summary: This study investigated beliefs towards artisan cheeses among participants from Serbia, Croatia and Spain, identifying four consumer profiles through cluster analysis. Findings showed that participants from different countries had different preferences for cheese types and consumption habits, but all valued artisan cheeses over industrial cheeses in terms of healthiness and quality. Participants also expressed the need for improvements in packaging, branding, assortment and availability of artisan cheeses.
BRITISH FOOD JOURNAL
(2022)
Article
Food Science & Technology
Florian Utz, Andrea Spaccasassi, Johanna Kreissl, Timo D. Stark, Caren Tanger, Ulrich Kulozik, Thomas Hofmann, Corinna Dawid
Summary: The aroma of pea protein was analyzed to optimize the flavor of food products containing pea protein. Sensory and chemical analyses identified nine key food odorants, mostly aldehydes, in different pea proteins. This knowledge has the potential to simplify industrial flavor optimization of pea protein-based food.
Review
Food Science & Technology
Isabel Kalinke, Peter Kubbutat, Somayeh Taghian Dinani, Sabine Ambros, Mine Ozcelik, Ulrich Kulozik
Summary: This review critically assesses different methods of temperature measurement for their suitability in microwave applications. It suggests that infrared cameras combined with chemical time/temperature indicators are the most appropriate system for future practical application in microwave food process control, microwave system development, and product design.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Caren Tanger, Johannes Mertens, Ulrich Kulozik
Summary: This study compares two methods of extracting pea protein from pea flour, showing that the salt extraction-dialysis method produces smaller and denser particles compared to the alkali extraction-isoelectric precipitation method. Furthermore, maintaining a pH of 4 during thermo-mechanical treatment results in larger and denser particles. Temperature variation between 88°C and 98°C has minimal influence on particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Emilija Nedanovska, Katarina Lisak Jakopovic, Davor Daniloski, Rozita Vaskoska, Todor Vasiljevic, Irena Barukcic
Summary: The aim of this study was to evaluate the quality and changes in storage of ovine whey-based fruit beverages. Results showed no significant differences in pH and microbial counts among the beverages, but there was a decrease in sediment formation. Tropical fruit flavoured (T-St) beverage received the highest scores in taste, odour, and sensory appearance.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Marius Reiter, Michael Reitmaier, Ulrich Kulozik
Summary: Milk protein concentrates are becoming increasingly important in the design and manufacture of dairy products. The study evaluated the effects of adding CaCl2 or trisodium citrate (TSC) at different concentrations to micellar casein concentrate (MCC) and compared it with natural casein concentration. The results showed that concentrated casein micelles (CM) in MCC were less affected by the changes in the environment caused by TSC and CaCl2 addition. This study provides a better understanding of the functionalities of CM in concentrated form and offers options for modification.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Maria E. Weinberger, Ulrich Kulozik
Summary: Cell separation from biomolecules is a challenging task in biotechnological operations. This study proposes a screening method using analytical centrifugation to detect small differences in compression and relaxation behavior. The stabilizing role of bovine serum albumin in cell deposits formed at low pH values is underlined.
Article
Biotechnology & Applied Microbiology
Christian Kuerzl, Ulrich Kulozik
Summary: Membrane cleaning is limited for spiral-wound membranes (SWM) due to flow shadows behind spacer filaments. Pulsed flow can enhance cleaning efficiency by cyclic transition between high and low flow rates. This study examines the cleaning success in hollow fibre membranes (HFM) and spiral-wound membranes (SWM) using pulsed flow with varying NaOH concentrations. The results show that pulsed flow improves cleaning efficiency, with the highest increase observed in SWM at c(NaOH) = 0.03% (pH 11.3) where protein removal is increased by 48% compared to steady flow cleaning.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Food Science & Technology
Mine Ozcelik, Ulrich Kulozik
Summary: Maltodextrin is an effective protective agent in preserving the quality of fruit foam during storage. Adding 30% maltodextrin to the raspberry pulp blend results in the highest retentions of ascorbic acid and anthocyanins. Color and texture are also well preserved during storage, and the addition of 30% maltodextrin does not negatively affect sensory perception.
Article
Chemistry, Applied
Marius Reiter, Michael Reitmaier, Anna Haslbeck, Ulrich Kulozik
Summary: This study evaluates the effect of calcium on acid gel formation in casein micelles and finds that changes in composition, integrity, and structural stability significantly affect the acid gel properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Christian Kuerzl, Ulrich Kulozik
Summary: This study investigated the use of feed side cyclical and permanent flow reversal during membrane cleaning, and found that it significantly improved cleaning success.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Christian Kurzl, Ulrich Kulozik
Summary: This study compared the effects of different flow types on deposit formation and filtration performance during skim milk microfiltration. It found that pulsed and alternating flow can reduce deposit formation and improve filtration efficiency.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Katarina Lisak Jakopovic, Irena Barukcic Jurina, Nives Marusic Radovcic, Rajka Bozanic, Ana Jurinjak Tusek
Summary: White brined cheese contains a high amount of sodium chloride, which can be harmful to health. This study aims to reduce the sodium content in cheese by partially replacing sodium chloride with calcium salts, and explores the application of Artificial Neural Network models in predicting cheese properties.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Katarina Lisak Jakopovic, Maja Repajic, Ivana Rumora Samarin, Rajka Bozanic, Marijana Blazic, Irena Barukcic Jurina
Summary: The addition of Moringa oleifera leaf extract to milk before fermentation improves the fermentation process of yoghurts, enhancing their quality and nutritional value. The addition of Moringa extract also increases the antioxidant capacity and mineral content of the yoghurts, while improving their sensory properties.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Marina Hovjecki, Zorana Miloradovic, Irena Barukcic, Marijana Blazic, Jelena Miocinovic
Summary: This study investigated the influence of enzyme concentration, pH, and temperature on the rennet coagulation of goat milk. The results showed that lowering pH and increasing temperature accelerated the coagulation process without significantly affecting the gel firmness.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
