Milk retentate is the outcome achieved by concentrating milk proteins through techniques like ultrafiltration applied to whole milk, partially skimmed milk, or skimmed milk.
Ultrafiltration functions as a procedure of membrane filtration induced by medium pressure. It allows small molecules such as lactose, water, minerals, and vitamins to pass through the membrane, while larger protein and fat molecules (essential components for cheese production) are restrained and intensified. Consequently, ultrafiltration reduces the presence of substances with low molecular weight and increases the relative amount of protein.
For the production of skim milk retentate powder, the skim milk retentate that has undergone ultrafiltration is subjected to spray-drying to obtain skim milk retentate powder containing 50–65% protein. This powder presents lower bacterial counts and acidity, along with an exceptional flavor.
Potential applications of milk retentate encompass its integration into nutritional beverages, dietary products, items catering to the elderly, formulations for infants, protein bars, yogurts, recombined cheeses, cultured products, frozen desserts, as well as various applications within the realms of baking and confectionery.
What is milk retentate?
