Goat skim milk was concentrated by ultrafiltration (UF) to volume concentra- tion ratios (VOR) of 2,3,4 and 5. Gross composition, titratable acidity, pH, nitrogen distribution, percentage retention and recovery of components and rennet coagulation time (RCT) of skim milk during UF processing were studied. During UF of goat skim milk, all fat, CN, WPN, 19/100 of NPN, 78.1/100 of TS, 78.6/100 of ash and 3.5 /100 of lactose were retained in 5-VCR retentate. Recovery of these components were 14.7, 53, 48, 17 for NPN, TS, ash, lactose and 100/100 for fat, WPN or CN, respectively. For TN, TS, ash, NPN and lactose, retention was increased by increasing the VCR.
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