title: Influence of casein on flux and passage of serum proteins during microfiltration using polymeric spiral-wound membranes at 50°C.
abstract: Raw milk (approximately 1,800 kg) was separated at 4°C, pasteurized (at 72°C for 16s), and split into 2 batches. One batch (620 kg) was microfiltered (MF) using pilot-scale ceramic uniform transmembrane pressure Membralox membranes (model EP1940GL0.1 μA, 0.1-μm alumina; Pall Corp., East Hills, NY) to produce retentate and permeate. The permeate from the MF uniform transmembrane pressure was casein-free skim milk (CFSM). The CFSM was MF using polymeric spiral-wound (SW) membranes (model FG7838-OS0x-S, 0.3 μm; Parker-Hannifin Corp., Process Advanced Filtration Division, Tell City, IN) at a concentration factor of 3× and temperature of 50°C. Following the processing of CFSM, the second batch of skim milk (1,105 kg) was processed using the same polymeric membranes to determine how casein content in the feed material for MF with polymeric membranes affects the performance of the system. There was little resistance to passage of milk serum proteins (SP) through a 0.3-μm polyvinylidene fluoride (PVDF) SW membrane at 50°C and no detectable increase in hydraulic resistance of the membrane when processing CFSM. Therefore, milk SP contributed little, if any, to fouling of the PVDF membrane. In contrast, when processing skim milk containing a normal concentration of casein, the flux was much lower than when processing CFSM (17.2 vs. 80.2 kg/m(2) per hour, respectively) and the removal of SP from skim milk with a single-pass 3× bleed-and-feed MF system was also much lower than from CFSM (35.2 vs. 59.5% removal, respectively). Thus, when processing skim milk with a PVDF SW membrane, casein was the major protein foulant that increased hydraulic resistance and reduced passage of SP through the membrane.
authors: Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland 10-719.
authors: Justyna
authors: J
authors: Zulewska
authors: Cornell University Department of Food Science, Northeast Dairy Foods Research Center, Ithaca, NY 14853. Electronic address: dmb37@cornell.edu.
authors: David M
authors: DM
authors: Barbano
mesh_terms: D000818:Animals; D001798:Blood Proteins / Q000302:isolation & purification*; D002364:Caseins / Q000032:analysis* / Q000737:chemistry; D002516:Ceramics; D005374:Filtration / Q000295:instrumentation* / Q000379:methods*; D005511:Food Handling / Q000379:methods; D008567:Membranes, Artificial; D008892:Milk / Q000737:chemistry; D061352:Pasteurization; D011108:Polymers; D013997:Time Factors
chemical_list: D001798:Blood Proteins; D002364:Caseins; D008567:Membranes, Artificial; D011108:Polymers