The news correspondents obtained a quote from the research, "The objective of this study was to investigate whether initial pasteurisation would affect the fractions that are obtained from the onestage microfiltration of skimmed milk. Pasteurised and unpasteurised skimmed milk were fractionated at 55-58 degrees C using 0.2 mu m ceramic membranes. Chemical analysis of the microfiltration fractions showed that both the nitrogen and mineral distributions were altered by the initial pasteurisation. The permeate that was obtained from microfiltration of the unpasteurised milk contained higher amounts of calcium, phosphorous and native whey proteins, in addition to a lower amount of casein fragments passing through the membrane."
According to the news reporters, the research concluded: "The retentate that was obtained from microfiltration of the unpasteurised milk contained less total protein and casein."
For more information on this research see: Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration.
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