Removal of whey proteins from skimmed milk with polymeric microfiltration membranes

A. Heino*, M. Outinen, Janne Uusi-Rauva

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Industrial scale spiral wound polymeric polyvinylidene fluoride (PVDF) microfiltration (MF) membrane module with a cut-off value of 800 kDa was used to produce skimmed milk retentate with volume concentration factors (CF) of 4, 10 and 70. Concentration factors 10 and 70 were reached by diafiltration (DF) of the MF retentate with ultrafiltered (UF) MF permeate. Distribution of whey solids to MF permeate and retentate was studied, focussing on whey proteins alpha-lactalabumin (alpha-LA) and beta-lactoglobulin (beta-LG). Concentrations of these proteins were increased in MF permeate as CF was increased to CF 4, but decreased rapidly as DF was introduced. After CF 10 further diafiltration resulted in limited difference in the retentate or permeate whey protein (WP) composition After CF 70 the mass flux of the proteins was negligible and the filtration was terminated. The mass of WP, alpha-LA and beta-LG in CF 70 retentate was reduced by 77.0, 95.8 and 93.5%, respectively. The retention of casein exceeded 98%.

Original languageEnglish
Pages (from-to)3-6
Number of pages4
JournalMILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
Volume65
Issue number1
Publication statusPublished - 2010
MoE publication typeA1 Journal article-refereed

Keywords

  • Microfiltration (polymeric membrane, permeability, whey proteins)
  • CROSS-FLOW MICROFILTRATION
  • MOZZARELLA CHEESE
  • MANUFACTURE
  • PERMEATION
  • FLUX

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