Microfiltration (0.1 micrometers) of milk: effect of protein size and charge
1998
Le Berre, O. | Daufin, G.
Microfiltration (MF) of milk with a ceramic membrane (0.1 micrometer mean pore diam.) for the separation of casein micelles from soluble proteins was studied. Experiments were performed at constant flux density (J = 65 or 75 l h-1 m-2) and wall shear stress (T(W) = 100 or 110 Pa) with milks containing particles and solutes with different sizes and charges, produced by physicochemical change (heat and mechanical treatment, pH, ionic strength, addition of ions). Membrane separation performance was limited by the build up of a cake with characteristics that depended on the size of particles and soluble proteins. Best performance (higher permeability and whey protein transmission) was obtained with milk containing fat on the one hand and calcium phosphate on the other. An optimal value of the particle size was found, close to 0.5-3.0 micrometers; above this separation performance decreased. In addition, the present study confirmed that the transfer of charged solutes is the consequence of both size and ionic exclusion. Better performance was achieved with higher ionic strength (1 M).
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