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An examination of the factors affecting the reverse osmosis of milk with special reference to deposit formation

Published online by Cambridge University Press:  01 June 2009

P. J. Skudder ,
F. A. Glover  and
Margaret L. Green
P. J. Skudder
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
F. A. Glover
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

Changes in the dependent variables flow velocity, inlet pressure and temperature affected the rate of concentration of separated milk by reverse osmosis; their values were measured for minimum fouling at the membrane, resulting in maximum rates of concentration. Most of the deposit formed at an early stage of concentration and its extent depended on the operational variables.

Electron micrographs showed that the major component of the deposit was casein micelles linked by bridges to form a lattice. Chemical analysis of the deposit confirmed a high casein content and showed that Ca phosphate was precipitated in the deposit throughout concentration. When fat globules and fat globule membrane were present in the feed, they appeared to be caught up in the deposit, but did not affect its initial formation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 2 , June 1977 , pp. 293 - 307
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

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References

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