Fractionation of globular milk fat by membrane microfiltration

Separation of milk fat in small globules (SG) (diameter lower than 2 µm) and in large globules (LG) (diameter higher than 2 µm) was realized by a patented process using special ceramic microfiltration membranes. Transformations in drinking milks, yoghourts, sour cream, camembert, Swiss cheese and butters were realized from milks of which the fat content was adjusted either by ref- erence cream or by creams issued from the SG or the LG fractions. Significant differences in texture and organoleptic properties were found in the manufactured products. Except for butter, use of milks containing small fat globules led to more onctuous products and more finer textural characteristics ver- sus products made with reference creams or with mainly large fat globules. Fat globule membrane appeared to have a high ability to bind water in cheese and so, to allow a significant increase in cheese yield.