title: Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration.
abstract: The tendency of calcium to promote microfiltration (MF) membrane fouling is well documented, but the role of lactose has not been studied. Milk protein concentrate that is 85% protein on a dry basis (MPC85) contains less calcium and lactose than skim milk. Our objectives were to determine the effects of skim milk soluble calcium and lactose concentrations on the limiting fluxes (LF) and serum protein (SP) removal factors of 0.1-µm ceramic graded permeability membranes. The MF was fed with 3 different milks: skim milk, liquid MPC85 that had been standardized to the protein content of skim milk with reverse osmosis water (MPC), and liquid MPC85 that had been standardized to the protein and lactose contents of skim milk with reverse osmosis water and lactose monohydrate (MPC+L). Retentate and permeate were continuously recycled to the feed tank. The LF for each feed was determined by increasing flux once per hour from 55 kg·m(-2)·h(-1) until flux did not increase with increasing transmembrane pressure. Temperature, pressure drop across the membrane length, and protein concentration in the retentate recirculation loop were maintained at 50°C, 220 kPa, and 8.77 ± 0.2%, respectively. Experiments were replicated 3 times and the Proc GLM procedure of SAS was used for statistical analysis. An increase in LF between skim milk (91 kg·m(-2)·h(-1)) and MPC+L (124 kg·m(-2)·h(-1)) was associated with a reduction in soluble calcium. The LF of MPC+L was lower than the LF of MPC (137 kg·m(-2)·h(-1)) due to the higher viscosity contributed by lactose. Permeates produced from the MPC and MPC+L contained more protein than the skim milk permeate due to the transfer of caseins from the micelles into the reduced-calcium sera of the MPC and MPC+L. A SP removal factor was calculated by dividing true protein in the permeate by SP in the permeate portion of the feed to describe the ease of SP passage through the membrane. No differences in SP removal factors were detected among the 3 feeds below the LF. As the fluxes approached the LF, SP removal factors decreased due to fouling. Feeding a MF system with MPC instead of skim milk will reduce the required membrane surface area, but the permeate protein composition will be slightly higher in casein content.
authors: Northeast Dairy Foods Research Center Department of Food Science, Cornell University, Ithaca, NY 14853.
authors: Michael C
authors: MC
authors: Adams
authors: Northeast Dairy Foods Research Center Department of Food Science, Cornell University, Ithaca, NY 14853.
authors: Emily E
authors: EE
authors: Hurt
authors: Northeast Dairy Foods Research Center Department of Food Science, Cornell University, Ithaca, NY 14853. Electronic address: dmb37@cornell.edu.
authors: David M
authors: DM
authors: Barbano
mesh_terms: D000818:Animals; D001798:Blood Proteins / Q000032:analysis*; D002118:Calcium / Q000737:chemistry*; D005374:Filtration; D005511:Food Handling; D007785:Lactose / Q000737:chemistry*; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000032:analysis*
chemical_list: D001798:Blood Proteins; D008823:Micelles; D008894:Milk Proteins; D007785:Lactose; D002118:Calcium
keywords: lactose; limiting flux; microfiltration; serum protein