Casein micelles undergo shape changes when subjected to frontal filtration forces. Grazing incidence small angle X-ray scattering (GISAXS) and atomic force microscopy (AFM) allow a quantification of such structural changes on filtration cakes deposited on smooth silicon micro-sieves. A trans-membrane pressure of deltap = 400 mbar across the micro-sieve leads to an immediate film formation after deposition of casein solution. We observe significant changes in the GISAXS pattern depending on how many layers are stacked on top of each other. Compared to a deposit formed by one layer, GISAXS on a deposit formed by three layers of casein micelles leads to less scattering in the vertical and more scattering in the horizontal direction. Simulations show that the experimental results can be interpreted by a structural transformation from an originally spherical micelle shape to an ellipsoidal-deformed shape. The results are supported by AFM measurements showing a reduced lateral size of casein micelles deposited on top of a membrane pore. The observed shape changes could be due to filtration forces acting on densely packed deposits confining the micelles into ellipsoidal shapes.

No abstract

No abstract

No abstract

Concentration of milk and whey by ultrafiltration and reverse osmosis (RO) in cascade mode is an amendment of evaporation for high volume reduction ratios (VRR) prior to drying. This study investigated the impact of a prior protein removal and the transmembrane pressure (TMP) on the RO stage, compared to skim milk and sweet whey. It could be found that removal of the protein fraction of both skim milk and sweet whey improved the efficiency of the RO. An upstream ultrafiltration resulted in higher VRR as well as an increased permeate flux.