Comparison of electrochemical and chemical acidification of skim milk

The purpose of this study was to compare chemical and electrochemical acidi fication, in order to identify differences between the two acidification pr ocedures. The results reveal differences in the acidification profiles obta ined with the two methods, Whereas chemical acidification showed a salting- in effect from addition of salts, bipolar-membrane electroacidification (BM EA) removes salts through electrochemical demineralization, favoring protei n precipitation Hence, at pH 4.6, all the caseins were precipitated by BMEA , while some were not yet precipitated by chemical acidification. Neverthel ess, the chemical composition and the casein fraction composition of the is olates were the same for both chemical and electrochemical acidification.