The influence of milk components on the performance of ultrafiltration/diafiltration of concentrated skim milk

This study evaluated membrane fouling in application of concentrating skim milk protein at high solids concentrations in ultrafiltration and diafiltration processes. Evaluation of the filtration resistances contributed by casein micelle cake (reversible) and by irreversible deposited foulants was investigated as a function of operating conditions (feed concentration, crossflow velocity and temperature). The cake resistance was shown to be the dominant factor and can be minimized at higher shear and higher temperature. The influence of operating condition on casein micelle structure and membrane fouling was demonstrated through analysis of foulants and transmission of different components.