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

Lydie Paugam; D. Delaunay; Murielle Rabiller-Baudry

doi:10.1016/j.proeng.2012.09.036

Journal articles

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, *}

* Corresponding author

1 ISCR - Institut des Sciences Chimiques de Rennes

2 UNICAEN - Université de Caen Normandie

Abstract : 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 ...

Keywords : PES membrane fouling Skim milk Thermal treatment Protein

Document type :

Journal articles

Domain :

Engineering Sciences [physics] / Chemical and Process Engineering

Chemical Sciences / Chemical engineering

Chemical Sciences / Analytical chemistry

Environmental Sciences / Environmental Engineering

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https://hal-univ-rennes1.archives-ouvertes.fr/hal-00878229
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Submitted on : Tuesday, October 29, 2013 - 5:08:50 PM
Last modification on : Tuesday, January 12, 2021 - 4:38:30 PM

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

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

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