PROPERTIES OF EDIBLE FILMS FROM TOTAL MILK PROTEIN

The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two T MPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extra cted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest t ensile strength at break. Commercial TMP concentrates produced films m ore ductile than those from the UF-TMP or retentate from ethanol extra ction. Further research is needed to improve mechanical properties of UF-TMP films without increasing the WVP.