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Mljekarstvo : journal for dairy production and processing improvement, Vol. 45 No. 2, 1995.

Original scientific paper

Microfiltration of ultrafiltered whey

Anica Borović ; Mljekara "Dukat" d.d., M. Čavića 9, 10000 Zagreb
Ljerka Kršev

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page 79-88

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Abstract

The influence of ultrafiltered whey characteristics (sweet, acid) on the permeate flux during the microfiltration was studied using membrane type GRM 2,0 PP. General parameters as well as bacteriological quality of all samples were determined. The results indicated microfiltration of acid ultrafiltered whey as better process owing to the fact that the retention of proteins was minimum and permeate flux good. Also, whey and permeate compositions were changing. Permeate contained more lactose than protein. The results indicated that membranes type GRM 2,0 PP can eliminate from UF-whey 97,4% of viable bacteria. This type of membranes completely retained merely yeasts and moulds.

Keywords

ultrafiltered whey microfiltration (sweet, acid); values of microfiltration process; composition of permeate and retentate; , viable bacteria counts reduction

Hrčak ID:

95044

URI

https://hrcak.srce.hr/95044

Publication date:

16.6.1995.

Article data in other languages: croatian

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