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Microfiltration performance: physicochemical aspects of whey pretreatment

Published online by Cambridge University Press:  01 June 2009

Genevieve Gesan ,
Georges Daufin ,
Uzi Merin ,
Jean-Pierre Labbe  and
Auguste Quemerais
Genevieve Gesan
Affiliation:
INRA, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc, 35042 Rennes Cédex, France
Georges Daufin
Affiliation:
INRA, Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint Brieuc, 35042 Rennes Cédex, France
Uzi Merin
Affiliation:
Dairy Science Laboratory, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Jean-Pierre Labbe
Affiliation:
Ecole Nationale Supérieure de Chimie, 11 rue Pierre et Marie Curie, 75231 Paris Cédex 05France
Auguste Quemerais
Affiliation:
Université Rennes I, Laboratoire de Spectroscopie, UA CNRS 1202, Avenue du Général Leclerc, Campus de Beaulieu, 35042 Rennes Cédex, France
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Summary

Clarification of whey by microfiltration (MF) can be achieved after appropriate pretreatment of the feed. A control pretreatment consists of a physicochemical process comprising increased ionic calcium and pH accompanied by heat (50 °C, 15 min) to cause aggregation of complex lipid–calcium phosphate particles, which are then separated by MF. This pretreatment process was modified by increasing the temperature to 55 °C and by maintaining the pH constant during heat treatment. This modification resulted in larger calcium phosphate particles and a lower content of soluble calcium and phosphate ions. As a consequence, a longer period of MF operation, better whey clarification and lower calcium and phosphate content of the filtrate were achieved. This suggests that a loosely structured deposit was formed on the membrane surface which was less resistant to filtration than that resulting from the control pretreatment. During MF, it was necessary to avoid zones of high shear in the retentate compartment that might cause physical alteration of the aggregates.

Type
Original Articles
Information
Journal of Dairy Research , Volume 62 , Issue 2 , May 1995 , pp. 269 - 279
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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