Impact of Protein Removal by an Upstream Ultrafiltration on the Reverse Osmosis of Skim Milk and Sweet Whey

Patricia Meyer, Ulrich Kulozik

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

Concentration of milk and whey by ultrafiltration and reverse osmosis (RO) in cascade mode is an amendment of evaporation for high volume reduction ratios (VRR) prior to drying. This study investigated the impact of a prior protein removal and the transmembrane pressure (TMP) on the RO stage, compared to skim milk and sweet whey. It could be found that removal of the protein fraction of both skim milk and sweet whey improved the efficiency of the RO. An upstream ultrafiltration resulted in higher VRR as well as an increased permeate flux. The concentration of skim milk and sweet whey by ultrafiltration and reverse osmosis in cascade mode is a promising alternative to reach high volume reduction ratios. An upstream ultrafiltration enhanced the permeate flux as well as the maximum volume reduction ratio during reverse osmosis. Due to the higher protein content, the mentioned effects were more pronounced for skim milk compared to sweet whey.

Original languageEnglish
Pages (from-to)585-590
Number of pages6
JournalChemie-Ingenieur-Technik
Volume88
Issue number5
DOIs
StatePublished - 1 May 2016

Keywords

  • Protein-free serum
  • Reverse osmosis
  • Skim milk
  • Sweet whey
  • Upstream ultrafiltration

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