Table 5.
Recovery ratios of serum proteins (SP) and content of SP in average permeate obtained after microfiltration of microbiologically stabilized skimmed milks: 1.4 μm microfiltration (M-SMilk), thermization (T-SMilk) or pasteurization (P1-SMilk, P2-SMilk) after 48 h or 96 h of 4 °C storage. Operating conditions: 0.1 μm ceramic membrane; uniform transmembrane pressure system; permeation flux, Jp = 75 L·h−1·m−2; volume reduction ratio = 3.0; T = 50 °C).
| - | M-SMilk | T-SMilk | P1-SMilk | P2-SMilk | ||||
|---|---|---|---|---|---|---|---|---|
| 48 h | 96 h | 48 h | 96 h | 48 h | 96 h | 48 h | 96 h | |
| SPRk | 56 | 54 | 50 | 55 | 48 | 41 | 50 | 51 |
| SPRh | 63 | 62 | 59 | 60 | 57 | 49 | 63 | 61 |
| CAp,k | 5.15 | 5.39 | 4.54 | 4.99 | 4.41 | 3.78 | 4.21 | 4.57 |
| CAp,h | 4.13 | 4.10 | 3.91 | 3.95 | 3.64 | 3.13 | 3.64 | 3.60 |
SPRk (recovery ratio of total SP) and SPRh (recovery ratio of SP present in the aqueous phase and able to pass the membrane) in %; CAp,k (total SP content in average permeate) in g·kg−1; CAp,h (sum of α-LA and β-LG content in average permeate) in g·L−1.