Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes.

Journal of Dairy Science
Brandon CarterMaryAnne Drake

Abstract

Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. Th...Continue Reading

References

Jan 1, 1993·Critical Reviews in Food Science and Nutrition·C V Morr, E Y Ha
Jul 15, 2006·Journal of Dairy Science·K E KaylegianD M Barbano
Sep 22, 2010·Journal of Dairy Science·E Hurt, D M Barbano
Feb 19, 2013·Journal of Dairy Science·Michael C Adams, David M Barbano
Apr 22, 2015·Journal of Dairy Science·E E HurtD M Barbano

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