The traditional milk concentration process achieves concentration by water evaporation, but it is associated with several issues, including protein denaturation, reduced sensory quality, low production efficiency, and the inability to eliminate lactose.To address the limitations of conventional methods, ultrafiltration technology was introduced to produce lactose-free milk protein concentrate from skimmed milk.The separation system, filtration mode, and operational parameters during the separation process were meticulously optimized.Skim milk underwent processing using a 10 kDa PES hollow fiber ultrafiltration membrane at 40 ℃ and 0.1 MPa pressure, resulting in the creation of lactose-free milk protein concentrate containing 1.17 g/L lactose, 40.01 g/L protein, with a pH of 6.98, and an impressive 96.5% lactose removal rate.This ultrafiltration concentration technology efficiently eliminated lactose, while process optimization substantially enhanced production efficiency and product quality.The resulting lactose-free milk protein concentrate optimized the composition of milk products.
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