Milk protein fractionation

Application :	Milk protein fractionation
Type of industry	Milk & Dairy
Objectives	Beyond its nutritional interest, casein presents properties of texture related to its micellar structure. However, the traditional techniques of extraction (acidification, coagulation) destroy this structure. Microfiltration allows to concentrate and purify native micelles of milk (obtaining a native phosphocaseinate).
TAMI's solution	The protein fractionation on ISOFLUX™ membrane with a pore size of 0.14 µm is the perfect answer to this challenge. Membranes split the skimmed milk into two parts: – a retentate with 85 to 86% of proteins in total solids, – a permeate with 80% of whey proteins compared to the initial milk
Benefits	– Conservation of the casein micellar structure – Improvement of the cheesemakers efficiency – Expansion of cheese varieties manufacture.
Products	ISOFLUX™

Food & Beverage