Fractionation of globular milk fat by membrane microfiltration

Separation of milk fat in small globules (SG) (diameter lower than 2 mu m) and in large globules (LG) (diameter higher than 2 mu m) was realized by a patented process using special ceramic microfiltration membranes. Transform ations in drinking milks, yoghourts, sour cream, camembert, Swiss cheese an d butters were realized from milks of which the fat content was adjusted ei ther by reference 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 s mall fat globules led to more onctuous products and more finer textural cha racteristics versus products made with reference creams or with mainly larg e fat globules. Fat globule membrane appeared to have a high ability to bin d water in cheese and so, to allow a significant increase in cheese yield.