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Cottage Cheese Whey Ultrafiltrate Produced by Hollow Fiber Ultrafiltration^{1 ,2,}

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

The composition and volume of ultrafiltrate produced by hollow fiber ultrafiltration of cottage cheese whey with the Bio-Rad Bio-Fiber 50 Miniplant were studied and fitted to models. Temperature, pH, and protein concentration of the feed cheese whey, the flow rate of the feed cheese whey through the Miniplant, and the pressure differential across the membranes were the independent variables in the model fitting. Feed whey temperature and pressure differential across the membranes were the most significant variables affecting the volume of ultrafiltrate produced. Surface plots of response were generated.

¹ Scientific Journal Series Paper No. 9013, Minnesota Agricultural Experiment Station, St. Paul 55108.

² This work was taken from a thesis submitted by J. T. Bakel to the faculty of the Graduate School of the University of Minnesota in partial fulfillment of the requirements for the degree of Master of Science.

³ Massey University, Palmerston North, New Zealand.

⁴ Ralston Purina Company, St. Louis, MO 55108.