Izvorni znanstveni članak
Influence of processes' value and type of membranes on the microfiltration of milk
Anica Borović
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev
Irena Landeka
Sažetak
The influence of value of microfiltration process (pressure, temperature, pore size of membranes) on the permeate flux of skim milk has been studied. General parameters of quality (fat, proteins, lactose, total solids, acidity) have been determined in the samples of milk before as well as after microfiltration (permeat and retentat). The results show that the temperature of 40 °C and the pressure of 2 bars is optimal for the process of microfiltration of milk, because the retention of proteins is minimum and the permeate flux optimum. It has also been found out that the composition of milk and permeat is changing. The amount of lactose in permeat is higher while the amount of proteins is lower. The composition of permeat depends on the pore size of used membranes.
Ključne riječi
skim milk; microfiltration; values of microfiltration process; composition of permeat and retentat
Hrčak ID:
95403
URI
Datum izdavanja:
19.9.1993.
Posjeta: 1.371 *