Advertisement

A Study of the Fouling Phenomenon During Ultrafiltration of Cottage Cheese Whey

  • Munir Cheryan
  • Uzi Merin
Part of the Polymer Science and Technology book series (POLS, volume 13)

Abstract

A good example of the successful application of membrane technology is the processing of cheese whey. Table 1 gives some background to the problem. The production of cheese whey is growing at 4% per year and it is estimated that only about 50% of the whey is utilized in any form either for animal feed or in human foods. The proximate composition shown in Table 1 emphasizes some of the problems in treating whey. It has a low solids content, and a very unfavorable protein to lactose ratio of 11:89, which makes it difficult to utilize as animal feed or in human food products. This explains why reverse osmosis (RO) and ultrafiltration (UF) have attracted the attention of cheese producers, since it now affords the possibility of simultaneously purifying, fractionating and concentrating (at low energy cost) the whey and thus enhancing its utilization and reducing its pollution problems.

Keywords

Feed Solution Cheese Whey Cumulative Volume Flux Decline Flat Sheet Membrane 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    L. L. Muller and W. J. Harper, J. Ag. Fd. Chem. 27: 662 (1979)CrossRefGoogle Scholar
  2. 2.
    U. Merin and M. Cheryan, J. Fd. Processing and Preserv. (1979) In PressGoogle Scholar
  3. 3.
    T. H. Lim, W. L. Dunkley and R. L. Merson, J. Dairy Sci. 54: 306 (1974)CrossRefGoogle Scholar
  4. 4.
    D. N. Lee and R. L. Merson, J. Dairy Sci. 58: 1423 (1975)CrossRefGoogle Scholar
  5. 5.
    D. N. Lee, M. G. Miranda and R. L. Merson, J. Fd. Technol. 10: 139 (1975)CrossRefGoogle Scholar
  6. 6.
    U. Merin, Ph.D. thesis, Univ. of Illinois, Urbana (1979)Google Scholar
  7. 7.
    A. R. Spurr, J. Ultrastructure Res. 26: 31 (1969)CrossRefGoogle Scholar
  8. 8.
    P. C. Patel and R. L. Merson, J. Fd. Sci. Technol. 15: 56 (1978)Google Scholar
  9. 9.
    J. F. Hayes, J. A. Dunkerley and L. L. Muller, Aus. J. Dairy Technol. 29: 132 (1974)Google Scholar
  10. 10.
    L. L. Muller, J. F. Hayes and A. T. Griffin, Aus. J. Dairy Technol. 28: 70 (1973)Google Scholar
  11. 11.
    R. McL. Whitney, in “Food Colloids”, H. D. Graham, ed. AVI Pub. Co., N. Y. (1977)Google Scholar

Copyright information

© Plenum Press, New York 1980

Authors and Affiliations

  • Munir Cheryan
    • 1
  • Uzi Merin
    • 1
  1. 1.Department of Food ScienceUniversity of IllinoisUrbanaUSA

Personalised recommendations