Crossflow microfiltration of skimmed milk to fractionate casein micelles and whey protein was investigated regarding length dependency of flux and whey protein permeation using a 1.2m long, 0.1*m tubular ceramic membrane. A special module consisting of four sections was constructed allowing to assess the effects of membrane length online by measuring flux and permeation of the whey protein β-lactoglobulin as a function of local processing conditions. It was found that under the applied filtration parameters(meantransmembrane pressure*pTM,m =0.5 bar; temperatureϑ=55◦C; wall shear stress *w =115Pa) main parts of themembranewere controlled by a deposit layer. In consequence, the transmission of the whey protein β-lactoglobulin increases from 38% to 87% from membrane inlet to membrane outlet. Results showthat a local optimum for protein fractionation exists regarding membrane resistance and process conditions.    «

Crossflow microfiltration of skimmed milk to fractionate casein micelles and whey protein was investigated regarding length dependency of flux and whey protein permeation using a 1.2m long, 0.1*m tubular ceramic membrane. A special module consisting of four sections was constructed allowing to assess the effects of membrane length online by measuring flux and permeation of the whey protein β-lactoglobulin as a function of local processing conditions. It was found that under the applied filtratio...    »