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Optimizing clarified whey ultrafiltration: influence of pH

Published online by Cambridge University Press:  01 June 2009

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

Whey clarification can be achieved by using a lipid aggregation step followed by microfiltration. The results from using an M5 Carbosep membrane to ultrafilter defatted sweet whey at pH values in the range 8·0–1·5 furnished understanding of the fouling process so that fouling may be minimized. The conventional method of aggregation, allowing the pH to decrease naturally, has been compared with a modified aggregation process in which the pH was maintained constant. These two methods differed significantly in their influence on the subsequent ultrafiltration (UF), with respect to the UF hydraulic characteristics, i.e. reversible, irreversible and overall fouling resistance. Optimal UF performance was obtained at a pH equal to or slightly higher than the aggregation pH (7·5) owing to the limited fouling contribution of proteins and calcium phosphates. The modified process permitted UF at fluxes in the range 50–115 1 h-1 m-2, with moderate transraembrane pressure, even with a protein content two to five times higher than that of regular whey.

Type
Original Articles
Information
Journal of Dairy Research , Volume 61 , Issue 3 , August 1994 , pp. 355 - 363
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

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