Concentration of raw whole milk by reverse osmosis and its influence on fat globules

Dedination,35(1980)201-211 0 Elsevier Scientific Publishing C’ompany,

CONCENTRATION FAT

R.

RAW

WHOLE

MILK

BY

-

Printed

REVERSE

in The Netherlands

05MOSIS

AND

ITS

INFLUErdCE

the

farm

OF!

GLOBULES

DE

80ER

AND

Kederlands 1.

P-F-C.

NOOY

Instituut

voor

E5c (T:IE

Zulvclor:dcrxoe?,

iCe~.lerl;?r:i'.r;~

INTRODUCTION The

application

of

by

and

mentioned that

one

costs, for

OF

Amsterdam

of

cheese

concentrate

manufacture The

etc.

However,

the

of

better

composition As

is

Glouer

(1)

of

obtained of

powders

shown

milk

the in

a

Figure

is

this

the

milk

reduci;ion at

the

for

indlcazsd

of farm

content

used

u2s

uorkers

transport can

such cou

for

milk.

Probably

rewerse

does

used

cream,

feeding.

attractive

treatment

be

as

less

ultrafiltration

1

a

be

can

ac These

lactosa

evaporated

because as

was

low

permeaL@

and

milk (2).

ultraf'ilLration

with

concentrate

possibilities

of

whole

Maubois

procedure

by ts

produc

ultrafiltration

milk

to and

this

ultrafiltration

manufacture

offers

ultrafiltration

i;he advantages

The the

Evans

hardly

Lhe osmosis thz

changa

does.

can

be

concentrazcc!

a~

c:hE ?sr~

in

-3

Fig 1. Flow scheme from cow to dairy factory. continuous process (concentration durtng nllk~flg) reverse

cow -

machIne

milking

OSlTlOSlS

-

coollfl

3o"c

I

tank

4c8

\ transport taitor, 2 - 3 days

/after

\

cooltn tank 8 4cu

reverse owtos~s

batch process (concentration after

continuous a batch

process, process

continuous cooling much

the

process so

tank,

more

osmosis

in

time unit

probably

the

although

it

the

is

used

uarm

cooling

available

only

is

process

be

economically

some

hours

per

durinl;

In

therefore both is day.

processes the A

more great

it

in

milking.

milking.

before

reduced.

concentration of

place

out after

concancrated can

energy for

for

takes

is carried milk

Calculations

suffice.

continuous is

concentration

concentration

the

will

uhich

in

enters

the

the

the

batch

process

a

smaller

reverse

indicate

that

accractive, disadwancage

of

DE BOER AND NOOY the

batch

which

process

is caused

In Figure

is

the

energy

high

consumption

by the Low temperature

2 the savings,

which

(4 "C) and not

have

been

fiq. 2. The prosand w-isof c~n~enfra~l#R

investment

per m3 Water by

the

permeate

low

quantified

remc)vedt

until

flux.

now,

are

of raw mtfkon the farm.

~o~itng tank on the farm

costs

transport

processtngCOSTSInthefaGtOry Problems:

development of a cheap,smallreverseosmosis unit use of ~aphistfcated ~ul~ment ORthe farm manufactureand quahtyof dairyproducts

mentioned,

concentrated

end

the

twice

farm

in the factory increase

efffcient

be too high;

unknoun

untlLl

from

it,

During

is

a

the

reverse

very critical

have

are

the

chosen

susceptible

milk butter

Fresh

warm

dairy

within

which

was

of

AM?

factor fat,

is

is

the

milk,

the

these

poor

seems

influence of

limits

use

the

at

subject

Fat

products, rau

made

the

farm,

milk

damage

Which without

of this paper,

this product

We

is very

off-flavours),

&ET~~~~

was transported milking.

4 “C

for

A part

from

the

farm

of it was used

two days before

of

to fat damage

expectad,

of dairy of

the

problems,

related be

to

the

resistance

osmosis

problems

since

of an

and the products

reverse

the main

costs

of the

units

will

which

- can

If' the

tanks and an

point

mentioned

concentration

praduct,

(rancid

of

milk

of

manufacture the

storage key

chemicals,

liPolysLs

therefore

as a model

3 h after at

the for

on the farm,

on processing

production

Besides

whole end

in

available

raw milk

scored

raw

The

price

problem

application

globules

to fipolysis

~A~EffIA~~

2.

way quantity

smaller,

particularly

by fewer

the

the milk

be

farm is the development

to various

the

can

investment

in

Savings

of the concentrated to

osmosis fat

large.

equipment.

the

Another

tank

considerably,

moPnent

agents,

quality

of

possibilities

damaging

nou.

membranes

essentief.

- disruption is

what

cooling

this saving is

at

At the

in

the

be achieved

osmosis

disinfection

particularly

factory

of various

unit,

however,

and

Besides diminished

dairy

reverse cheap

cellulose-acetate cleaning

to

be

of

capacity

can for example

of and

is

the

in productivity

application

price

can

costs

from

-

reduced,

investment

the transport distance

of milk - in our investigation

Clue to a concentration

uas

to

as

the

expzrimenzal

control

the manufacture

of

milk, butter

203

DE 3OER AND NOOY started. ssmosis

The other plant.

membranes

type

rejection

of

For

the

part

was

The

modules

WFR

950 95

about

experiments

NO),

three

Wafilin

CCGM

4644)

were

concentrated were

with %.

with

an

membrane

the

continuous

and

main

with

diameter

The

modules

the

inner

flow

4 OC

velocity

about

uab

7 h after

manufacture with

a piston

the

main

components.

the

at

74

OC

88

tyPe

%/IS

before bacterium

to -

a

was

Pump

of

the

following solids

uas

were and

3,0-3-S uas

a batch tuo

the

Wafilin

about

l/h).

500

same

40

at

'C The

this

acidification

for

18

type RFOWU-250,

milk

and

in

the

were

cream

cream

as

6 OC, continuous

pasteurized

was

pasteurized

- about

the

uere

during

2 h

an aroma

as

h the cream of

carried

a Westfalia

cremoris

A part

were

modules

temperature

Leuconostoc

to

the

4 and

as

with

MPa and

cooled

system

concentrate at

stored

maintained

butter

3C

1 -

was

analysed

according

methods:

by

by

the

drying

Gerber

in

method

an

oven

at

according

to

105

'C;

Netherlands

Standard

962. milk

original the

and

twofold

composition following

value

of

by

fat

content

fatty et

of butter

content

content

copper

milk,

the

fat

free

Oriessen

by

solids-not-fat diacetyl

the

(maeq

The samples moisture

the

milk,

which

uere

analysed

content

of

was far

diluted damage

60 of

th@

fat

according

of

the

the

whole

skim milk

milk

is

expressed

after

30

nin

as

centrifugation

at c10 OC (3);

9)

adapted

of

degree:

a percentage (350

concentrated

methods:

homogenization

- fat

milk

and

separated

concentrated

milk,

OC

between

in

type

type

30

was mainr;ained between

and

(Rannie

for tuo days before

tP-50-50)

containing

churn

content

content

The

BDI

FR8

of

were

scored

milk

a salt

pump

(Anema

concentrated

velocity

was

'I4 'C,

After

added.

OC.

flow

(capacity to

in a Klaus

-78

NEN

1254

type

and

a piston

Experiments

control

cream

starter

samples

total

the

the

The

temperature

both

cooled

The

- fat

to

MN

of

was churned at

and

s,

5,

5 %

stored

10

(Rannie

The

mm

14-4

A temperature

was

took place.

storage

for

separator at

It

pump

pressure

After

system.

milking.

of butter

out

while

3 m/s.

of

2

a circulation

about

cellulose-acetate

system

components.

reverse

tubular

per module amounted to 1.9 m .

area

in the system by a tubular cooler. Pressures the

in a Wafilin

twofold

provided

content

content

acids

al.

100

g

fat)

according

analysed

according

Standard

to

NEN 3707;

3712;

content

by

according

according

LO

the procedure

(4).

were

by Netherlands

NEN

per

NEN to

3709;

NEN 37?6;

to IOF

Standard

76(1977);

the

follouing

methods:

DE BOEIP AX3 NOOY

204

- phosphatides phosphorus

estimation

- TEA

values

Tl*

RESULTS

As has

considered

(7).

to

were

In

Table

3.1.

about

Influence

of the

1

however,

the

due

found,

region

ham.

to

the

value

to

Koops

to

the

(ham.

method

followed

by

is

at

a low

of

1 maeq of

presence

relief degr.

horn.

checked

100

per when

it is possible

small

pressure

was

A normal

acids

free low,

and

fat

apparent

pH

is very

(6),

degr.).

free fatty defect

degr,

various

BDI

degree maeq

a rancid

the

damage

the

0.6

that

in

fresh milk

$

according

mentioned,

1.3-1.5;

off-flavour

1n

1-2

is

general

in

acid)

homogenization

milk

corresponds rencid

been

the

and

whole

reu

the RGse-Gottlieb

by

(5);

(thiobarbituric

already

EDI mer;hod for

extraction

content:

fatty In

acids

most

cases

by

the

ED1 value fat.

g

the

ED1

to

detect

per

100

It

is

value the

g fat

values

of

fat globules.

valves for

milk,

which

Table 1. The degree of homogenrzatlon (%Iand the BDI-value ImaeqflOO g fat) of KI a tubular reverse osmosis system Icontlnuous process1 wth the use relief valves. T - 30 OC: P =3-G- j-5 nIPa: v 3 m/s; cont. rate =2.

was

raw milk of various

concentrated

and milk concentrated pressilre

n

pressure

pipe and plate

sharp %Dl

relief

valves

parabolic needle

needle

capillary tube rpr 2 mm)

BDI

horn. degr. _--

horn. degr.

8.17

14

5.60

12

5.20

8

@.4u

1

relief valve) control-milk

0.65

1

0.56

1

0.58

1

0.43

I

concentrate

0.59

1

0.55

1

0.47

1

0 37

1

concentrate

horn. degr.

horn. degr.

BDI

BDI

(after pressure

(pressureless

in

z

milk.

continuous The

process

pressure

inscallecions and gave

caused

place

model,

an

unacceptable

r;hs capillary

caused ehe

no same

as

in

LO the

tube

pump

obviously

have

prfssureless

uC,

sharp

with the

amount

case

icdicate

removal

no of

in

2 diameter milk of

fat. the

QDI

detrimental

used

The

damage

In

2 lirmand EDI

to

effect.

of

the

the

milk

fat. in

contrast

uith

these

a length

of

and

In Table

are also

about

horn. degr.

results

piston

pump

valves,

m

were about

obtained and

pipe

The

particular

16

with

CircZlation

1 the results

shoun.

control

osmosis

valves

The

the

those

reverse

needle

value

milk.

that

concentrate

in

parabolic value.

of

uith

compared

of

and

control

furthermore

the

uas

normally

needle

increase

tube

capillary

30

valves

a cartain

thP

damage

at

relief

of

Pressureless

a

the

DE

BOER

removal

ASD

X005’

can

be

done

concentration by milk

205 by

rate.

or water

Subsequently

and

did not pass

which

depcessurizing

Furthermore control

for

the

'6" '0' %I acids farmed

about

investigations

(dead-end

the

35 %

the

filtration)

and

Influence The

horn.

degr.

of

milk

about

80

%.

(3-O-3.5

30

the

OC,

pressure

8-T 4 $

horn, degr.

of

lower

pass

short

chain

fatty

acids

in

thaz

These

the

out

than

the membrane, acids

short

perneaL

efr'uct

fatty

Fro,~ tht

(8).

pressureless

(CG,

chain

removal

cube offOr

possibllici~s

milk.

is

LO

20

at

the

the

t-uofold

low

in

pressure

or’ ;? rather concencraced

a continuous

shown

and ii temperarure

MPa

relatively

t;he applicacian

in

As

7>-

the innoxious

acids

drawn

homogenized Due

valves

(Table

were pushed

'co be a little

r;he use of a capillary

PJPa) and

relief

be

correct

concentrate,

fatty

exr;ent.

the

temperature

Is normally osmosis

can

of raw whole

of

some

fatty

conclusion

for the concentration 3.2.

the

that

to

this

confirm

tend

some

confirmed

membrane

of

achieving

after

of the system

valve,

apparently

analysis pass

relief

the EDI values

milk;

Gas chromatographic ) can

the contents

the pressure

those

system

The figures :obLained on

sampled.

of the pumps.

the

system

Table

2

the

lou

milk

is

not

hon.

For

revz+rzf

cempsrature,

ar'zer

very

degr,

af 55 'C

used


various

high,

namzl*/

03

reduced

can

5~

(maeq.lGO g fat1 of ra\v milk and milk concentrat?d in a tubular reverse osmosis system, rn the conttnuaus process the concentrate IS cooled gust ttefxe the pressure relref valve {sharp fleedfet, rn thebatch process a parabolrc needle IS used

Table 2. The degnx of homogenlzatmn (%) and the BDI-value

P * 3.0

- 3 5 MPa,

cont.

rate

v 2.

process - 30 O&

~~~t~fl~ous

control-milk

concentrate

Batch process - &‘C

801

horn.degr.

0.49

1

-___.__ - . -hon. -__- degr

EDI

--_-.._

$%hlch

passed valve at

milk - 1st day

0 36

concentrate

0.40

610

6

mtlk - 2nd day

0.33

1.60

4

concentrate

0 39

10°C

0 71

I

ntlk -

7.5 Oc 5 Qc

0.62

1

0.37 0 35

0.60

1

2sQ 15%

cooling

rhe

model),

a

indicate values

v = 3 nis

concentrate

degree

that

of

t;he milk

OF control

small

difference

which

is 2

70

just

even

milk is

$.

The

7 %

3rd day concentrate e--u

before

ten

the be

pressure

fat is undamaged, (0.49)

probably

mentioned

and caused

effecr

by

relieF

which

concentrate r;he

of

1 2

t

-_----

This

obtzained,

1 1 I

valva

is confirmed cooled

accurancy

cooling

(ShBr?

lou horn. degr.

by r;hs 901

to 5 OC (O.ti!l).The OF

the

7heale

nzy

zha

BclI

concentrate

vzis11-11,

f

cannot

b2

I

explained cooling the

to

Possibly

fully, impraves

to

third

day

cooled

before

C: OC

the fresh

before and

degr.

process

This

phenomenon

and Walstra

3.3.

lrlasmixed

with

ths concentrate

the same

during

the

in

agreemerlt

with

workers state

mentioned

In addition The

milk

the

of

2 the horn.

experiment, valve

Rees

in

several (9)

tihich

times,

and Mulder

that at low temperatures

essentially

was

and

subsequently

and

in Table

relief

results

by

out. On the second

As is shown

is

with

no homogenization

took place

of raw whole

took place

even

high pressures,

Influence

the

was carried

took place.

remained

a batch-process.

pressure

(10). These

In the batch during

osmosis

af the concentrate

as the 601 value.

s+mulated

the parabolic-needle

fat in the solid

at extremely

of storaqe process

storage

remained

milk

milk

the l30I values

milk passes

21s~

reverse

concentration

the

butter

ue

in viscosity

(9) as well

the horn, degr.

continuous

cooled

an increase

at 4 OC

the concentration shown

As uas

period,

the same

from the first

in

Table

the

BDI

'60 the third day.

Table 3. Storage (4 ($3 of r&w milk and milk concentrated In a tubular T = 30°C P 3.0- 3.5h\Pa v 3 m's.cont.rate=2. q

2

milk

values

of

In Table

the

3 the

reverse osmosis system icontlnuocls process).

q

BDI after

BDI after

horn, degr.

2 days

3 days

fresh BDI

control-milk

0 65

1

080

0.74

concentrate - pressureless removaf i309Ci

0 63

1

0.70

0.64

0.58 0.62

t 1

0.70 0.71

0.59 0.64

- cookrig before parabolrc rieedle valve 1 (, 7 OCI

- caplllarytube(3OV

figures in

a

of the control

continuous

milk

Borh

process.

stored

for two to three

relief

was

carried

(pressureless capillary

there

Curing

tube,

concentrates.

In Table

made

butter,

and

various

the results

stored

have

types In

cooling storage

uas no significant

cultured

days.

out in three

removal),

continuous

ways namely before

the

process

is

concentrated

from

As the butters in pairs.

and

pressure

filtration

needle

control

are given

cooled

the

by dead-end parabolic

between

tLTas manufactured

concentrates.

which

at 4 "C the 301 values

4 ths BEIf values

to be compared

milk

of milk are subsequently

the

difference

uhich

with

are compared

valve

a

and

did not increase

milk

and

of fresh

traditionally

e stored

control

were made

The BDI values

and

the various

milk,

on various of the

days

butter

DE ROE4 .A332NOOY

237

Taable 4. The BDI-value lmaef$~DD g fatt of fresh actd buttt?r dewed from raw milk and tvro fold consentrated raw milk. The concentralion process IS carried out IR a tubular reverse osmosts system and the

pressure relief IS done ufldef various circumstances.

BD I controlb~tter

S?t butter

--_-_-_--_-__

.-

Continuous system - pressureless rern~vai~~~c~

- cooling beforeparabolrc needle v&e Is 7 ‘0 - capillary tubf!tM*&I

._---

from

CWKentrJte

P----w

0.67

0 75

0 79

082

0.73

083

067

0 53

Batch system

- parabolic needle valve (4 ‘Cl

_menufactured the

from

control

Furthermore as

qocd

the

From

the

be

used

in Table

The

composition

manufacture

and

a slight

all

~2~2s

the

Gerber

in

only

skim

content Only

of

the

the milk

the

level

use of a small The milk

in

fat

it

seen

in

this

milk,

a

of

case

in

butter

of

conrral

1.1

$

from

higher

which

mentioned

na~nely concentration

aecome

made

OF

renovel). during

avaflable

is

canttnr,

fat

is

of

baccezn

the

et-if!

control

of

based

z;he efficiency extent.

milk. and

As

use

is

an

uhich

cf

bar-h

is

caused

no

cancenzrate, the

fst

fat

and

determination

szparatian

Ls

7'Lass'~of faE cznnac

occur

shoun

fat

ConcEnrrete

high,

valve

07

of

milk

3 there

a capillary

OZ

relief

cantrof.

results

skim

Table

in

the

pressure

milk

in is

Table about

is probably

5

the

the

same.

caused

by

the

experi,ments. of

the

various

products

the concentrate

salids-not-fat is

mz~hods

figures

(pressureless

Houev2r,

small

milk

derived This

-,nst four The

As is shown

chE

chess that

z1sa

content

the butter

the faL

skim

to

in these

butter

uhich

content.

$. From is

concentrate

about

p:ccess

comparison

e

before of

churn

and

and

cooling content

but

drawn milk,

~Jhole

determined.

solids-not-fat

their control. of

fat

butter of

ESS those

thrEshold.

milk.

was

of

method

for

liquids

given

difference

the

same

cas’_e

LJE~Z also

cifn bz

ZY.ZV

tion

of the cream,

it uas 0.03

in by

increased

various

concentrated

cube or application in

conclusio? or’

are

concentrate

and

process

Tram one of Ehsse mecnads,

rhe

butter

twofold

difference

the

a dead-end-filcra

of

of

continuous

the

the

belau

process.

concentration

separation

After control

only

the

by

w~3r'8 about

u=re

of butter

5 are derived milk

values

the

of

data

for

whole

concentrates

the

of the batch

previous

rau

milk

all

results

those

as

various

but

The manufacture

3.4.

ten

the

butter

mure

sweet

are doublrd

tontenr. end

such

salty

cream,

hurter

In comparison

influences

zhan

as

the

with

flavour

izhe normef. butter

DE

NOOY

AND

BOEFt

Table 5. The knfltience of two fold cancentrati~n of the milk by reverse Osmaszs (pressureless removal1on thecompositIonof skim milk cream buttermllk and butter. control

----

concentrate

Milk total solrds 1%l fat (%A BDI Imaeqd?DO g fat)

12.32 3.85 0.57

24.69 7.75 0.59

Skrn milk fat 1Ti+

0.03

0.05

Cream fat i% soll~s-not-fat 8DI tmaeqaO0

(I) g fat!

ButtermIlk total solrds (761 fat I%\ W Butter bt (%I

0.60 17.65

1.15 4.8

82.9 1.65 15.9

83.2 3.28 13.5

0.67 1.8 4.55

0 75 3.0 a.78

0.167 32

0 177 33

(X!

t pg kg\

copper

38.10 10.70

8.84 1.05 4.5

so~~ds-n~t-~ati~~ noisture f% 601 ~rnaeq~~00g fat% cfracetyl after 16 datsgmg.‘kgi PH phasphatldes

35% 4.50 0.54

TBA _ value fresh 3 months 6 months

~:lk.

Furthermore

t3nzrnJ

dhich

--t

inc-_cased :he rit,-atZ”E

is

tl722’il

~072

3 Cc;

hTqher

zroduc~ zhc

tne

a

Great

is

to

is

the

uith

0.072 0.075

sonzuhat

higher

The

and

the

aecrease

Khe starter

casrred

2nd

butter. be

nofnal

flavour

can

increases

Co

legally

required

minimum conLent

extent

fat can of

content, be

of

adjusted

bu~~:er,

unsalted

uhich

nay

develop

of -zn axidatitie character.

ripening

(‘II).

Lhe

of

main a

and acid

uhile

has

of

the

Therefore

5y uashing

level.

value

that

ars! probably

made,

butter

to a maximum

contenz

to produce

th.zt % sueet

the

the

to the facL

concentration

flavours

the

of

solids-not-fat

Rue

Icr ptf during

215 almost

the

than

capacity

may be able

besides

concenr; in

higher

buffer

higher

is apparenr;. These

solios-non-fat

F-tr?vourdefeccn cc

too

louer,

aroma

C.057

0.061

i.nr"luences the flavour.

ooublea

flavour

pzoauct

noiskure

product

- dlacsttjrl - in a higher

;3rorounced

-he

this

solids-not-fzz.

also

someuhac

component

(,cchLrt-like) Jf

is

t

0.055 0040

p!-lOF

of

butter

concen

a:onz

thE

‘C ‘C

can b2 ecr;rZbur;ed

quantity

cc?lcurnd

-18 -18

the outcome the

tha

fzt

content

In tiestern

to be

E2

5,

butzter

Europe

uhile

rhe

of 16 $.

during

cold

storage,

In the development

i3re

of this

DE BOER defect

AND

NOOY

209

phosphatides

Table

5 the

other

as

far

mentioned >O.OEl

control as

are are

Since of

the

we

have

that

as

far

is

possible.

DESIGN

uhole

we

risk

damage

of

no

section

to

q

a

to

combine

be

atrribuced

less

problems

In

addition

as

the In

in to

milker

filter

3

of 4

rhe

milk is

Warm

and

running

by

the

which

is

circularion

also

controlled

repeated From

the

if

enough

preliminary

be

the

price,

of

which

The

possibility

of

in

the

reverse

a

is into

from

0.06

an

uhich a

rhe

8 are

rau

a

Lime

milk

is

zha

milk.

and


relay.

ano the

in

done

an

rau

c._f?rlooL.:z,

bzsea

this

on

ir^

vessel,

in

:nE

13

flua

chosen

in

r,ncl

ccncsnzrac~zlAfter

constant.

high-pressure

the

supply

punn

pump

tank

be

peraeare is

crnicn

o~ar';lor,

shoulo

flux

rh;Z

1 arc

zgai,~sr

concentration

of

a 7 znc

6 remcvas

11.

This

the

ofocess

;;rllL can

be

5. installarion

important uhole

be

o~pe

rhe

this

~L*JSZ

milking.

During

cooling

uer~z~ion,

fil_traLlcn.

process

flux

vessel

for is

of

In

perneace

milk

The

collecr;ed

automatitation

be

This

nor

milk

installed

nilk

in

mllkar,

during

5.

are

cn2

s ‘,’ 3 L f m is

this

of

the

remarks

should

u2j

DFOC~S~

as

the

dead-2nd

as

pressure.

off

Lho

or‘ rz~'

rhis

insrallacion

By

permeate

ipto

calculations

concentration

OP

vessel

tha

uhole

suitched

In

possiole,

season such

lou

the

installation

with

supply

only

at

concontraricn

CO

concentration

by

keep

as

osmosis

can

rEgulated

Lhe

milking-parlour

relatively

to

far

devices

the

osmosis

proctss.

given.

concludea

UNIT

for

the

buffer

safety

can

reverse

auconatizarion

of

relay,

cosc

concentration be

process

opinion

of

pump

of

it

houever,

to

in

increased

from

value

during

preferred,

stay

Ehat

can

a TBA

butter,

as

instance

brought

concentration

concentrate is

time

butter

concentrate

acceptable

Acccrding

all.

mentioned,

to

our

means

r:he pressure twofold

a

This

beginning,

at

semi-continuous

In

values

th2

avoided

applied

a variation

points

is

and

below

concerned

minimized

is

collected,

dry.

conrrolled

is

valve

diagram

2

TBA

in

in each

be

OSPlOSIS

be

dead-end-filrration

milk

the

consrant,

a

is

can

fur

prefers

Figure

principle

fat

with

the

from

still

into

REVERSE

process

which

control

tJ~ad-erld-filtration

relief

difficult can

factor

the

continuous

values

both

shoun

are

can

processing

uhich

milk

pressure

are

is

much The

concerned.

The

products

fall damage

AUTOMPTIC

choose

differ

view.

that

methods

not

defects; (6).

As

role,

do

are

extent,

30th

critical

AN

OF

four

milk,

passes

r;his

important

trainy

small

subsequenrly

as

an

butter

oxidative

and

OC.

of

seen

and

of

a

-18

point

milk

Clf the

to

ar;

play

phosphetides

fatty

differ

farm 4.

as

months

organoleptical

and

indication

judged

six

copper

concentrate

copper

an

uhich

butter, after

and and

milk

ic

share,

is

az

farn

the

appears

still will

too

thail hiGh.

increase

DE SOi

210

Fig. 3. Diagram of a reverse osmosis installation at the farm. ‘dead-end-filtration”

AND

NOOY

system. milk pipe

2 receiver milk pump filter

04

buffer vessel supply pump high pressure pump circulation pump reverse osmosis madu tes permeate

6 7 8 9 10

11 farm milk tank

considerably,

if

cosT;S

0F

5.

SUMMARY Rau

small,

Methods

of

is

-

a capillary

of

cooling

the

of

prevented continuous milks

three

days,

concentrated

acid

flavour

outcome

of

milk

paid

principle

uell

fat.

as

took

in

various

had

in

than

be detected

place.

to

the

lay-out

of

dead-end

In

no

value

uere took

a control

and

butter,

In the butter

valve be

at

producr:

Osmosis

globules

valves.

and uhich

below

7 OC in

during butter

a more is

probably

no

rancid

quality,

an

made and the

milk,

oxidative

attention based

tuo

sweet

from concentrated

installation

a

concentrated

& OC

of

The

or

applied

Cultured

or' off-flavours

the

fat

twofold

Furthermore,

made

osmosis

filtration)

stored

place.

the

homogenization

relief

The

content

content.

of a reverse

milk

can

process.

diacetyl

to

the

relief

a batch

reverse

pressure

lasi. method

reduce

method

pressure

developmonc

addition

filcration.

normal

to

BDI

(dead-end

This

BDI

the

removal

praceoures

solids-not--Pat

storage

by

the

a higher

(yoghurt-like)

could

by

the normal

milk

no increase

cold

also

rhe

the

being

checked

pressureless

before

a higher

during

character

caused

damage

to unit.

damage

as

off-flavours

osmosis

-

to

uhile

able

preventing

particularly

from

from

reverse

twofolo

tube,

process

d=rivad

auLomar;ic

are

Fat

milk

damage

equipment

in a tubular

induced

oegrre

of

concentrated

uas

investigated.

use

to

sf?icient,

milk

uhole

system. uere

a

manufacturers

Lhe

was on

the

DE BOER

i\h> KOOY

211

REf ERENCES

XX Intsrhational Dairy Congress, 1978, Evans and F-A. Glover, 647-648. La technique laiti'ere no. 927 (1978) dec. 1’1-43. J-L, Maubois, 3.3. Mel, Off. Orgaan, 55(1963)529-531. F.M. Driessan, A. Jellema, F.3.P. wan Luin, J. Scadhouders, Nath. Milk Dairy J. 31(1977)40-55. F-L. Humoller and R.R. McIntyre, Anal. Chem. 6-L. Griswold, E-W.

2 3. 4 5 6 7 8 9

ID 11

23q1951)192-194. "Cold J, Koops,

storage defects of butter" Thesis, Wageningen (1963)S. Kutdzal-Savoie, IDF E-Doe. 88(1978). H.T. qadings, Personal communication. Techn. J, of Sot. Dairy 21(1968)172-179. L-H. Rees, Mulder and P. Walstra, The milk fat globule, 173-174 (1974), Pudac, H. Uageningen. E.J.U_L. Smale J, Scadhouders and H.A. Veringa, Deutsche