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Journal of Dairy Science Vol. 74 No. 1 11-19
© 1991 by American Dairy Science Association ®
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Chemical Pretreatments and Fouling in Acid Cheese Whey Ultrafiltration

Meng H. Heng 1 and Charles E. Glatz 1

1 Department of Chemical Engineering, Iowa State University, Ames 50011

The use of ultrafiltration to recover whey proteins is hindered by membrane fouling with whey proteins and minerals. It was earlier shown that precipitation of the major proteins of sweet whey with carboxymethyl cellulose and ultrafiltration of the resulting slurry reduced fouling, but the same treatment was not successful for acid whey. Here the roles of mineral and protein fouling have been observed using a series of treated acid wheys to identify the persistent foulants. Treatments included carboxymethyl cellulose precipitation of protein, EDTA chelation of calcium, and reduction of calcium by ion exchange. The extent of flux decline increased with level of calcium and phosphorous deposition.

Key Words: fouling • pretreatments • ultrafiltration

Submitted on November 2, 1989
Accepted on June 18, 1990






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Copyright © 1991 by the American Dairy Science Association ®.