Dairy Based Novel Ingredients Using by Membrane Technology

Priyank Dudhrejiya; Suneeta Pinto2; Sunil Patel; Satish Parmar

Abstract

Rapid developments in the range and capabilities of membranes available have a potential to hugely affect the dairy industry as a whole. Membrane processing is an excellent tool for the fractionation of milk proteins. A wide range of products, having unique nutritional and functional characteristics have been developed by employing membrane processing. Membrane technology has potential benefits of separation of intact form of ingredients from milk or whey at a lower temperature without affecting their biological and functional properties. These products can be used as functional ingredients for the manufacture of value added food products, healthy foods and pharmaceuticals products. Several ingredients like Milk Protein Isolates, Milk Protein Concentrates, α-lactalbumin, β-lactoglobulin, Natural Milk Calcium, Soluble Casein Isolates, β-casein, Micellar Casein Concentrate, Immunoglobulins, Milk Fat Globule Membrane Isolate, Caseinomacropeptides etc. can be separated from the milk or whey using membrane technology. Microfiltration is mainly used for the fractionation of caseins and whey proteins. Ultrafiltration is used for the separation of individual milk proteins e.g. α-lactalbumin. Nanofiltration is used for the demineralization and Reverse osmosis is used for the concentration of the milk products. This review covers information on manufacture of valuable dairy based novel ingredients using membrane technology.

Abstract

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