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Concentration and Fractionation of Skimmilk by Reverse Osmosis and Ultrafiltration

Department of Chemical Engineering¹
and Department of Food Science, University of Wisconsin², Madison 53706

ABSTRACT

The influence of process operating parameters on the performance of reverse osmosis and ultrafiltration modules during concentration and fractionation of skimmilk has been investigated. The effects of temperature, pressure, feed flow rate, and feed composition on the permeate flux are reported.

The transmembrane flux at a fixed operating pressure and temperature is governed by a resistance term which results from the contributions of three factors: Resistance of the membrane proper. Resistance of a proteinaceous deposit or gel (largely casein) which is deposited on the membrane surface during ultrafiltration or reverse osmosis. Resistance arising from concentration polarization effects in the boundary layer at the fluid interface.

Reverse osmosis may be used to produce concentrated skimmilks from which over 60% of the water has been removed. Ultrafiltration may be used to produce protein enriched skimmilk concentrates. Potential uses of these products are discussed.