Milk Protein Concentration via pH-Adjusted Ultrafiltration
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Solution Overview
Problem
Industrial-scale ultrafiltration processes for concentrating milk proteins face challenges in maintaining high permeation flux and reducing mineral content, particularly phosphorus and calcium, while minimizing membrane fouling and achieving low viscosity in the final protein product.
Innovation Solution
A process involving pH adjustment to 5.9-6.3, incubation, and subsequent pH increase to 6.4-7.0, followed by ultrafiltration, which reduces calcium and phosphorus content and minimizes membrane fouling by preventing the reformation of phosphorus salts, resulting in a low viscosity milk protein concentrate.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ultrafiltration is performed on milk at neutral pH to concentrate proteins, then protein concentration increases, but membrane fouling increases and permeation flux decreases
Solution Approach 1:
The patent applies parameter changes by adjusting the pH of milk to a specific range (5.9-6.3) before ultrafiltration, which modifies the charge state of milk proteins and prevents aggregation on the membrane surface. This pH optimization resolves the contradiction by maintaining high protein concentration while preventing membrane fouling that would otherwise reduce permeation flux
2Quantity of substance
If ultrafiltration is performed to concentrate milk proteins, then protein concentration increases, but calcium and phosphorus content increases, reducing product quality
Solution Approach 1:
The patent applies preliminary action by adjusting the pH to 5.9-6.3 and incubating the milk before ultrafiltration. This pre-treatment causes calcium phosphate to remain in solution rather than precipitating, allowing it to be removed in the permeate stream. Consequently, the concentrated protein product has reduced calcium and phosphorus content while maintaining high protein concentration
3Quantity of substance
If pH is adjusted to neutral range before ultrafiltration, then protein concentration increases, but viscosity of the product increases, reducing consumer acceptance
Solution Approach 1:
The patent applies parameter changes by optimizing the pH to a specific range (5.9-6.3) that is slightly acidic rather than neutral. This specific pH optimization prevents protein aggregation and maintains lower viscosity in the concentrated protein product, resolving the contradiction between achieving high protein concentration and maintaining acceptable product viscosity for consumer acceptance
4Manufacturing precision
If ultrafiltration is performed to remove minerals, then calcium and phosphorus content decreases, but membrane fouling increases, reducing process efficiency
Solution Approach 1:
The patent applies parameter changes by adjusting and maintaining pH in the range of 5.9-6.3 during ultrafiltration. This pH condition prevents calcium phosphate precipitation that would cause membrane fouling, while still allowing effective removal of minerals in the permeate. The result is simultaneous achievement of mineral reduction and maintained membrane performance
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process effectively produces a milk protein concentrate with reduced calcium and phosphorus levels and low viscosity, enhancing consumer acceptance and productivity by minimizing membrane fouling and maintaining high permeation flux.
Implementation Method 1
milk proteins are concentrated by applying pressure to the milk to force water and low molecular weight components (particularly minerals and lactose) through a porous membrane filter while higher molecular components are retained
Implementation Method 2
applying pressure to the milk to force water and low molecular weight components (particularly minerals and lactose) through a porous membrane filter
Data Source
AI summary
The present invention relates to industrial scale processes for increasing protein concentration in milk, particularly increasing protein concentration and reducing the mineral content in milk.