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Ultrafiltration of Skim Milk at Refrigerated Temperatures

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Effects of temperature and membrane pore size on permeation flux rates and microbial quality of retentates and permeates during ultrafiltration of skim milk were investigated. Skim milk was ultrafiltrated at 15 and 45°C with either small pore (10,000 molecular weight cut-off) or large pore (50,000 molecular weight cut-off) membranes. Standard plate counts of the retentates obtained during ultrafiltration at 15°C were lower than standard plate counts at 45°C. Permeation flux rates were almost four times greater at 45 than at 15°C with both small and large pore membranes.