Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration

In dairy industry there has always been great concern about the microbial and protein quality of liquid milk fractions obtained by microfiltration (MF). The objectives research were to study impact MF on evolution microfiltered (MFM), micellar casein concentrates (LMCC) serum permeates (SP) during storage at 4 °C. This was carried out with three different batches using diafiltration. Samples characterized physicochemical properties; load (RP-HPLC). Ceramic (pore size 1.4 ?m) did not change profile, but reduced up 2 log CFU/mL. Polymeric 0.1 a sterilizing process since all samples from permeate presented bacterial growth after 6 days. Protein degradation observed 13 days °C in studied products. Caseins (CN) much more affected than whey proteins. ?-CN A2 content 25–50%, ?s1-CN 30% A1 10–30%.; ?-CN most stable casein. contents proteins remained unaltered for 21 likely due action endogenous enzymes. • Product microbiology ?m properties. (0.1 separated concentrated LMCC caseins 3, times. Microbial similar MFM, SP. degraded Serum resistant or enzymatic action.