Skim Milk Ultrafiltration with a PES Membrane: Effect of Milk Thermal Pretreatment and Concentration on the Irreversible Fouling

Lydie Paugam (1) , D. Delaunay (2) , Murielle Rabiller-Baudry (1)

1 ISCR - Institut des Sciences Chimiques de Rennes
2 UNICAEN - Université de Caen Normandie

The skim milk ultrafiltration (UF) is widely used industrially to standardize milk protein concentration before cheese making. These UF membranes are made of polyethersulfone (70% of the market for HFK 131, Koch) and are used on several consecutive stages. During production cycles the membranes is fouled with skim milk components ...

Mots clés: PES membrane fouling; Skim milk; Thermal treatment; Protein

Domaines: Génie des procédés; Génie chimique; Chimie analytique; Ingénierie de l'environnement

Lydie Paugam, D. Delaunay, Murielle Rabiller-Baudry. Skim Milk Ultrafiltration with a PES Membrane: Effect of Milk Thermal Pretreatment and Concentration on the Irreversible Fouling. Procedia Engineering, 2012, 44, pp.2038-2040. ⟨10.1016/j.proeng.2012.09.036⟩. ⟨hal-00878229⟩