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Effect of ultrafiltration of milk prior to fermentation on mass balance and process efficiency in greek-style yogurt manufacture

Adriana Paredes Valencia, Alain Doyen, Scott Benoit, Manuele Margni, Yves Pouliot

Article (2018)

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Abstract

Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3x volume reduction factor (VRF). The retentate was fermented to a pH of 4.5. The UF-YOG process was the same except that regular yogurt was ultrafiltered. Both GSYs had similar protein (~10%) and solid content (~17%). As expected, lactic acid/lactate was not detected in UF-MILK permeate, while 7.3 g/kg was recovered from the UF-YOG permeate. Permeation flux values (11.6 to 13.3 L m(-2) h(-1)) and total flux decline (47% to 50%) were constant during UF-MILK, whereas drastic decreases in these two membrane performance indicators (average flux: 38.5 to 10.9 L m(-2) h(-1); total flux decline: 2% to 38%) were calculated for UF-YOG. Moreover, for UF-YOG, UF membrane performance never recovered, even when drastic and repeated cleaning steps were applied. Energy consumption was 1.6 kWh/kg GSY and remained constant for UF-MILK, whereas it increased from 0.6 to 1.5 kWh/kg GSY for UF-YOG. Our results show that, although the composition of GSYs was similar for both processes, the UF step of yogurt concentration affected process efficiency due to drastic and permanent membrane fouling.

Uncontrolled Keywords

Greek-style yogurt; acid whey membrane fouling; energy consumption; ultrafiltration

Subjects: 1600 Industrial engineering > 1600 Industrial engineering
6100 Food science and technology > 6100 Food science and technology
6100 Food science and technology > 6103 Food processing, packaging, preservation and storage
Department: Department of Mathematics and Industrial Engineering
Research Center: CIRAIG - International Reference Centre for the Life Cycle of Products, Processes and Services
Grant number: FQRNT, Novalait Inc., Ministère de l'agriculture et de l'alimentation du Québec
PolyPublie URL: https://publications.polymtl.ca/3570/
Journal Title: Foods (vol. 7, no. 9)
Publisher: MDPI
DOI: 10.3390/foods7090144
Official URL: https://doi.org/10.3390/foods7090144
Date Deposited: 09 Mar 2020 11:25
Last Modified: 11 Nov 2022 14:19
Cite in APA 7: Paredes Valencia, A., Doyen, A., Benoit, S., Margni, M., & Pouliot, Y. (2018). Effect of ultrafiltration of milk prior to fermentation on mass balance and process efficiency in greek-style yogurt manufacture. Foods, 7(9). https://doi.org/10.3390/foods7090144

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