Microfiltration performance: physicochemical aspects of whey pretreatment

• Published in: Journal of dairy research 1995-05, Vol.62 (2), p.269-279
• Main Authors: Gesan, Genevieve, Daufin, Georges, Merin, Uzi, Labbe, Jean-Pierre, Quemerais, Auguste
• Format: Article
• Language: English
• Subjects: Agricultural sciences; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Milk and cheese industries. Ice creams; Original Articles
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029900030971

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.