Milk protein fractionation

Purpose

Aside from its nutritional value, casein has textural properties linked to its micellar structure. Traditional extraction techniques (acidification, coagulation), however, destroy this structure. Microfiltration makes it possible to concentrate and purify the native micelles in milk (to obtain native phosphocaseinate).

Solution

Protein fractionation using ISOFLUX™ membranes with a pore size of 0.14 µm is the perfect solution to this challenge. The membranes separate skimmed milk into two parts:

• a retentate with 85–86% protein in total dry matter
• a permeate containing 80% of the whey proteins present in the original milk