scholarly journals Effect of Fouling on Flux and on Energy Requirements in Reverse Osmosis of Skim Milk

1985 ◽  
Vol 68 (8) ◽  
pp. 1917-1925 ◽  
Author(s):  
R.L. Stabile ◽  
N.F. Roger
Keyword(s):  
Reverse Osmosis ◽  
Skim Milk ◽  
Energy Requirements

A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk

2021 ◽  
Vol 300 ◽  
pp. 110511
Author(s):  
Herehau Blais ◽  
Quang Tri Ho ◽  
Eoin G. Murphy ◽  
Karin Schroën ◽  
John T. Tobin
Keyword(s):  
Reverse Osmosis ◽  
Energy Efficient ◽  
Skim Milk

Fluxes in reverse osmosis of model acidic and alkaline transient effluents issued from skim milk filtration

2012 ◽  
Vol 43 (1-3) ◽  
pp. 52-62 ◽  
Author(s):  
Habib Bouzid ◽  
Murielle Rabiller-Baudry ◽  
Zoubir Derriche ◽  
Noreddine Bettahar
Keyword(s):  
Reverse Osmosis ◽  
Skim Milk

Rapid Estimation of Total Solids Content of Reverse Osmosis Retentates Using a Cryoscope

1983 ◽  
Vol 46 (9) ◽  
pp. 769-770 ◽  
Author(s):  
D. M. BARBANO ◽  
M. W. DUBENSKY ◽  
W. F. SHIPE
Keyword(s):  
Reverse Osmosis ◽  
Freezing Point ◽  
Skim Milk ◽  
Cost Effective ◽  
Production Worker ◽  
Excellent Correlation ◽  
Rapid Estimation ◽  
Total Solids ◽  
Solids Content ◽  
Reverse Osmosis Unit

Rapid, simple, accurate and cost-effective analytical methods are always needed for quality control in the dairy industry. Application of reverse osmosis for concentration of milk will create a need for a method to rapidly estimate the total solids content of milk retentates. A milk cryoscope can be used for this purpose. An excellent correlation (.99) exists between observed freezing point of skim milk retentates and their total solids content. As a result, it would be possible to have a production worker actually do this total solids monitoring using a milk cryoscope while operating a reverse osmosis unit.

Application of reverse osmosis to the manufacture of dried whole milk and skim-milk

1979 ◽  
Vol 46 (4) ◽  
pp. 663-672 ◽  
Author(s):  
James Abbot ◽  
Frank A. Glover ◽  
Donald D. Muir ◽  
Paul J. Skudder
Keyword(s):  
Reverse Osmosis ◽  
Spray Drying ◽  
Milk Production ◽  
Protein Denaturation ◽  
Milk Powder ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Powder Morphology ◽  
Whole Milk

SummaryPowders were prepared from whole and skim-milk using reverse osmosis (RO) as a first stage followed by either evaporation and spray drying or spray drying alone. They were compared with powders made by the conventional method of evaporation and spray drying. Measurements were made of powder solubility, free fat content, whey protein denaturation, vitamin content, powder morphology and bacterial count. The free fat contents of powders prepared from whole milk concentrated by RO were high; otherwise, there were no significant differences in the properties of powders made from milks concentrated initially by RO and those prepared by conventional evaporation. The results indicate that it is feasible to use RO for the manufacture of skim-milk powder and for dried whole milk production where higher free fat levels are not detrimental.

Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment

2020 ◽  
Vol 278 ◽  
pp. 109922 ◽  
Author(s):  
Morten Vormsborg Christiansen ◽  
Troels Bjerregaard Pedersen ◽  
Jesper Nagstrup Brønd ◽  
Leif H. Skibsted ◽  
Lilia Ahrné
Keyword(s):  
Thermal Treatment ◽  
Physical Properties ◽  
Reverse Osmosis ◽  
Storage Stability ◽  
Skim Milk ◽  
Solid Content ◽  
Milk Pasteurisation ◽  
And Storage
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