Ultrafiltered milk

Ultrafiltered milk is a type of milk that has undergone a process known as ultrafiltration, which removes certain components from the milk, such as water and lactose, while retaining others, such as proteins and minerals. This process results in a milk product that has a higher protein content and lower sugar content than regular milk.

History

The process of ultrafiltration was first developed in the 1960s as a way to concentrate and purify liquids. It was not until the 1980s, however, that the dairy industry began to use ultrafiltration to process milk. The first commercial use of ultrafiltered milk was in the production of cheese, as the higher protein content of the milk resulted in a higher yield of cheese.

Production

The production of ultrafiltered milk involves passing raw milk through a series of membranes with small pores. These membranes allow water and small molecules, such as lactose, to pass through, while larger molecules, such as proteins and minerals, are retained. The result is a concentrated milk product that is then mixed with regular milk to achieve the desired protein and sugar content.

Nutritional Value

Ultrafiltered milk has a higher protein content and lower sugar content than regular milk. A cup of ultrafiltered milk typically contains 13 grams of protein, compared to 8 grams in regular milk, and 6 grams of sugar, compared to 12 grams in regular milk. This makes ultrafiltered milk a good choice for individuals who are looking to increase their protein intake or reduce their sugar intake.

Uses

Ultrafiltered milk is used in a variety of dairy products, including cheese, yogurt, and ice cream. It is also used in the production of protein shakes and other nutritional supplements. In addition, ultrafiltered milk can be consumed on its own, much like regular milk.

See Also

• Milk
• Ultrafiltration
• Cheese production
• Protein shake

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