Chemical Pretreatments and Fouling in Acid Cheese Whey Ultrafiltration

Abstract

The use of ultrafiltration to recover whey proteins is hindered by membrane fouling with whey proteins and minerals. It was earlier shown that precipitation of the major proteins of sweet whey with carboxymethyl cellulose and ultrafiltration of the resulting slurry reduced fouling, but the same treatment was not successful for acid whey. Here the roles of mineral and protein fouling have been observed using a series of treated acid wheys to identify the persistent foulants. Treatments included carboxymethyl cellulose precipitation of protein, EDTA chelation of calcium, and reduction of calcium by ion exchange. The extent of flux decline increased with level of calcium and phosphorous deposition. © 1991, American Dairy Science Association. All rights reserved.