Study of the fouling of a mineral microfiltration membrane using scanning electron microscopy and physicochemical analyses in the processing of milk

• Published in: Journal of dairy research 1988-08, Vol.55 (3), p.381-400
• Main Authors: Vetier, Claudine, Bennasar, Michel, de la Fuente, Blas Tarodo
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; calcium; Food industries; food processing; fouling; Fundamental and applied biological sciences. Psychology; membranes; Milk and cheese industries. Ice creams; minerals; Original articles; phosphorus; physicochemical properties; proteins; scanning electron microscopy
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029900028648

Soluble proteins and Ca and P salts in the fouling deposit on a mineral microfiltration membrane obtained in static conditions were analysed and compared with those found using dynamic filter conditions in a laboratory pilot installation for milk processing. The serum milk proteins were retained by the porous micellar deposit under both static and dynamic conditions, resulting in progressive fouling of the dynamic micellar membrane, enabling milk to be processed with a mineral microfiltration membrane. Ca and P salts increased fouling probably by allowing better adsorption of casein micelles on the alumina and by acting as intermicellar bonds in the deposit. Fat globules modified porosity, permeability and resistance to matter transfer of the deposit. The dynamic conditions gave a deposit of the same type and structure as with the static conditions although made thinner by the velocity effect.