Application of a membrane technology to remove bacteriophages from whey

Samtlebe, Meike; Wagner, Natalia; Neve, Horst; Heller, Knut J.; Hinrichs, Jörg; Atamer, Zeynep

doi:10.1016/j.idairyj.2014.12.004

Cited by 31 publications

(10 citation statements)

References 52 publications

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“…The permeate is free of cheese fines, fat, salt, rennet, starter culture, colour and glycomacropeptide and represents a virgin whey protein stream (Ardisson-Korat and Rizvi 2004) and is also referred to as 'native' or 'ideal' whey (Mistry et al 2004;Samtlebe et al 2015).…”

Section: Introductionmentioning

confidence: 99%

The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

Schäfer

Läufle

Schmidt

et al. 2017

Int J of Dairy Tech

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This study aimed at determining sol–gel transition temperatures of microfiltered skim milk retentates for different protein levels (6, 8 and 10% (w/w)) and a wide pH range (native pH to 4.6) by means of small‐amplitude oscillatory shear rheology. For a pH of 5.4 to 5.0, the sol–gel transition temperatures decreased significantly with increasing protein content, which did not differ for pH 4.8 and 4.6. The sol–gel transition temperatures of retentates with 10% (w/w) protein at pH 5.4 and 4.6 were 58.4 °C and 10.9 °C, respectively.

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Section: Introductionmentioning

confidence: 99%

The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

Schäfer

Läufle

Schmidt

et al. 2017

Int J of Dairy Tech

Self Cite

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“…The permeation fluxes for CSS were significantly higher than those for CFB and FB. As mentioned earlier, fouling mechanisms could be identified through fitting the experimental data to typical fouling models described in Equations (7)- (9). The results are presented in Fig.…”

Section: Effect Of Temperaturementioning

confidence: 94%

“…Wang et al claimed that membrane technology was suitable for clarification of succinic acid fermentation broth, which was better than centrifugation. It was also reported that whey proteins were separated from whey‐derived phages by a cross‐flow membrane filtration process . In addition, high‐value protein from a corn ethanol process was recovered by membrane technology .…”

Section: Introductionmentioning

confidence: 99%

“…It was also reported that whey proteins were separated from whey-derived phages by a cross-flow membrane filtration process. 9 In addition, high-value protein from a corn ethanol process was recovered by membrane technology. 3 Until now, there is no report regarding direct separation of A. pullulans cells from PMLA fermentation broth by membrane technology.…”

Section: Introductionmentioning

confidence: 99%

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One step separation of Aureobasidium pullulans from β‐poly(L‐malic acid) fermentation broth by membranes technology

Cui

Luo

et al. 2016

J of Chemical Tech & Biotech

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BACKGROUND β‐Poly (L‐malic acid) (PMLA) can be used as a pro‐drug or for a drug‐delivery system, while the separation of PMLA producer cells of Aureobasidium pullulans from its fermentation broth is a challenge. This paper reports the separation of A. pullulans from PMLA fermentation broth by membranes technology. RESULTS The best separation efficiency was obtained by the membrane with a molecular weight cut off of 300 kDa, an initial feed volume of 1300 mL, a volume reduction ratio (VRR) of 7.2, a cross‐flow velocity of 6 m s−1, a trans‐membrane pressure (TMP) of 0.2 MPa, and a temperature of 40°C. The average flux reached 55.97 L m−2 h−1 with a VRR of 7.2. The main fouling mechanism during the filtration of cell suspension solution was cake layer formation, while it was pore blocking for fermentation broth and cell free broth. Since the cake layer induced by cells would reject some macromolecular substances (i.e. reduce the pore blocking and enhance the fluxes), one step separation of A. pullulans with a 300 kDa membrane was better than that with centrifugation followed by membrane filtration. CONCLUSION One step separation of A. pullulans by membranes technology would be beneficial for PMLA bio‐refinery. © 2016 Society of Chemical Industry

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“…Whey protein consists of lactoferrin, β-lactoglobulin, α-lactalbumin and immunoglobulins that demonstrate a range of immune-enhancing properties [16]. These components can be separated by permeation and phage retention by using one filtration process at the same time that gives approximately 60% α-lactalbumin and 40% β-lactoglobulin [17]. Al-akoum et al [18] reported that slightly higher transmission rates, 65% for α-lactalbumin and 25-30% for β-lactoglobulin, were obtained by using vibratory shear enhanced processing.…”

Section: Milk Concentration and Component Separationmentioning

confidence: 99%

The Application of Membrane Separation Technology in the Dairy Industry

Chen¹,

Zhao²,

Yao³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Dairy industry is considered as an important food industry that provides various kinds of nutritionally rich dairy products for all age groups. Beside these nutritive values, dairy industry is contemplated as a good source of raw materials for other industries. Most importantly, dairy industry employs environment-friendly and energy-saving technologies. Membrane separation technology being one of those also focused on a cost-effective and environment-friendly manner, which can be widely applied in dairy industry for many useful purposes. In this chapter, we first define and classify the membrane separation technology and then comprehensively describe its applications, for instance, component separation, filtration, removal of bacteria, and wastewater treatment in dairy industry.

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Application of a membrane technology to remove bacteriophages from whey

Cited by 31 publications

References 52 publications

The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

The sol–gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content

One step separation of Aureobasidium pullulans from β‐poly(L‐malic acid) fermentation broth by membranes technology

The Application of Membrane Separation Technology in the Dairy Industry

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