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K. E. SMITH, Wisconsin Center for Dairy Research, Univ. of Wisconson-Madison, 1605 Linden Dr., 228 Babcock Hall, Madison, WI 53706-1519 Although milk has been ultrafiltered for many years, it is only recently that the potential of ultrafiltering milk to provide many types of novel ingredients has been realized. The change has been spurred by the development of new membranes/membrane systems and improvements in the manufacture of current types of membranes. Concurrently, the realization of milk components as value-added food ingredients are helping drive the economics of the new processes. The most exciting advancements in ultrafiltration have centered on separations that previously were either not possible or practical. It is now possible to separate many of the individual components of milk so that ultrafiltered milk ingredients can be tailored to the specific needs of the end user. Examples of such separations include fractionation of whey proteins from casein, beta-lactoglobulin from alpha-lactalbumin, and sialyllactose from lactose. Because of milk pricing policies, producers of ultrafiltered milk and ultrafiltered milk ingredients will continue to be challenged to produce consistent product with desired functional and nutritional properties while being competitive on price with other ingredients used by the food formulator. If the dairy industry can meet the challenge, it will be possible to provide ultrafiltered milk-based products with unique characteristics—thereby benefiting the milk producer, dairy processor, food formulator, and consumer.
Session 16, UF milk and UF milk ingredients in food products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |