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Journal of Dairy Science Vol. 54 No. 3 306-311
© 1971 by American Dairy Science Association ®
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Role of Protein in Reverse Osmosis of Cottage Cheese Whey

Toy Hoy Lim1, W. L. Dunkley and R. L. Merson

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Proteins accumulated at the membrane surface during reverse osmosis of Cottage cheese whey. Gel filtration and gel electrophoresis indicated that the major component was casein, but {alpha}-lactalbumin and ß-lactoglobulin were also present. The accumulation was in two forms—a gel-like deposit that resisted removal by fluid shear, and a viscous layer that was readily removed by flushing. The accumulated material reduced permeation rates. The accumulation was greatly reduced by increasing the flow velocity. The permeation rate data provided a basis for estimating the flow velocity at which formation of the protein layer is minimized.

FOOTNOTES

1 Present address: Department of Food Technology, Ministry of Agriculture, Serdang, Selangor, Malaysia.






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Copyright © 1971 by the American Dairy Science Association ®.