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Physico-Chemical Properties of Milk and Whey in Membrane Processing

Department of Food Science, University of Alberta, Edmonton, Alberta T6G 2N2, Canada

ABSTRACT

Membrane processes covered by this review include ultrafiltration, reverse osmosis, and electrodialysis. General performance equations for these processes illustrate the effects of certain physico-chemical properties of skim milk and wheys on the process performance. Composition and molal concentrations of protein, lactose, and salt fractions are related to experimental, calculated, or handbook data for osmotic pressure, viscosity, and diffusivity of dairy fluids. The important contribution of milk salts to the total osmotic pressure in milks and wheys is emphasized. Comparison of various viscosity data demonstrates the effect of total protein concentration. Compositional and environmental changes during the membrane processes are discussed in view of possible effects of these changes on component solubility and related precipitation phenomena.