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

Structural Characterisation of Deposit Layer during Milk Protein Microfiltration by Means of In-Situ MRI and Compositional Analysis

“…A reduction of flux with filtration time during MF of whey proteins has been attributed to an increase of the deposit layer height alone [30]. Apart from that, some studies were performed to qualitatively and quantitatively elucidate the structure of the deposit [31][32][33][34][35][36]. However, a correlation between the chemical analysis of the deposit layer and in-situ measured layer has not been shown so far.…”

Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: Effect of process design on overall efficiency

“…Two different phenomena explain flux decline during UF: (1) the adsorption of milk components at the surface and onto the membrane, and (2) the formation of a cake at the membrane surface. Flux decline and fouling during the preparation of high-milk-protein concentrates have been studied in the scientific literature and Li et al (2017) suggest that the fouling mechanism in UF and UF-DF of concentrated milk is not purely cake formation or protein deposition, but a combination of both, influenced by operating conditions and evolution of the feed composition (Li et al, 2017). However, the work of Li et al (2017) supports that the fouling mechanism in UF-DF of milk involves, more significantly, cake formation of casein micelles.…”

“…Flux decline and fouling during the preparation of high-milk-protein concentrates have been studied in the scientific literature and Li et al (2017) suggest that the fouling mechanism in UF and UF-DF of concentrated milk is not purely cake formation or protein deposition, but a combination of both, influenced by operating conditions and evolution of the feed composition (Li et al, 2017). However, the work of Li et al (2017) supports that the fouling mechanism in UF-DF of milk involves, more significantly, cake formation of casein micelles. This filter cake forms on the membrane surface in the first minute of the filtration process and acts as a dynamic membrane controlling the permeate flux for the rest of the UF-DF process.…”

“…Diafiltration is introduced into the process when the feed concentration reaches a certain level, and its purpose is to overcome the high rise in viscosity. When concentrating skim milk, the threshold for starting DF should be selected so that the highest possible protein concentration is achieved while membrane fouling and water consumption are minimized (Li et al, 2017). Despite the many advantages of UF for the production of MPC and UF retentates, the application of membrane processes for producing high-protein-containing MPC has its limitations: the main one is a severe reduction in permeation fluxes (Li et al, 2017).…”

“…When concentrating skim milk, the threshold for starting DF should be selected so that the highest possible protein concentration is achieved while membrane fouling and water consumption are minimized (Li et al, 2017). Despite the many advantages of UF for the production of MPC and UF retentates, the application of membrane processes for producing high-protein-containing MPC has its limitations: the main one is a severe reduction in permeation fluxes (Li et al, 2017). Flux decline resulting from concentration polarization and fouling during skim milk UF at low concentration factor (CF) has been studied extensively (Bacchin et al, 2006;Shi et al, 2014;Ng et al, 2017).…”