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Journal of Dairy Science Vol. 60 No. 9 1379-1386
© 1977 by American Dairy Science Association ®
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Hollow Fiber Ultrafiltration of Cottage Cheese Whey: Performance Study

Barry R. Breslau and Brian M. Kilcullen

Research and Development Division Romicon, Inc., 100 Cummings Park Woburn, MA 01801

ABSTRACT

The operation of hollow fiber ultrafiltration systems is discussed. Critical factors of fiber diameter, transmembrane pressure, pH, temperature, diafiltration, and cleanability are discussed for XM50 and PM10 hollow fiber ultrafiltration membranes in cottage cheese whey processing. While each membrane has its own particular characteristics, advantages and disadvantages, the 45 mil XM50 fiber, with 26.5 ft2 of membrane area (43 in long fibers) is considered to be the optimal fiber for most cheese whey applications.






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Copyright © 1977 by the American Dairy Science Association ®.