Concentrating raw full-cream milk by reverse osmosis - then releasing pressure so as to avoid fat globule damage and thus lipolysis

摘要

The milk is taken from a storage vessel, pressurised by a high-pressure pump and passed (e.g. by pump) along membrane modules from which the permeate is removed. The pressure in the concentrate is thereafter released such that damage to the fat globules is almost completely avoided to prevent soapiness due to fatty acid formation which results from lipolysis by lipase activity promoted by such damage. The pressure release is pref. effected such that the BDI value remains below 1.0 milli-equiv. per 100 grammes fat. This value indicates ml. N KOH to neutralise 100 g. fat as per previously published instructions. Process is used for concentrating raw full-cream milk, partic. at farm, by reverse osmosis.