Hollow Fiber Ultrafiltration of Cottage Cheese Whey: Performance Study

The operation of hollow fiber ultrafiltration systems is discussed. Critical factors of fiber diameter, transmembrane pressure, pH, temperature, diafiltration, and cleanability are discussed for XM50 and PM10 hollow fiber ultrafiltration membranes in cottage cheese whey processing. While each membra...

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Published in:Journal of dairy science 1977-09, Vol.60 (9), p.1379-1386
Main Authors: Breslau, Barry R., Kilcullen, Brian M.
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Language:English
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Kilcullen, Brian M.
description The operation of hollow fiber ultrafiltration systems is discussed. Critical factors of fiber diameter, transmembrane pressure, pH, temperature, diafiltration, and cleanability are discussed for XM50 and PM10 hollow fiber ultrafiltration membranes in cottage cheese whey processing. While each membrane has its own particular characteristics, advantages and disadvantages, the 45 mil XM50 fiber, with 26.5 ft2 of membrane area (43 in long fibers) is considered to be the optimal fiber for most cheese whey applications.
doi_str_mv 10.3168/jds.S0022-0302(77)84040-X
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title Hollow Fiber Ultrafiltration of Cottage Cheese Whey: Performance Study
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