Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes

Our objective was to measure whey protein removal percentage from separated sweet using spiral-wound (SW) polymeric microfiltration (MF) membranes a 3-stage, 3× process at 50°C and compare the performance of with ceramic membranes. Pasteurized, Cheddar cheese (1,080 kg) microfiltered 0.3-?m polyvinylidene (PVDF) fluoride SW membrane 3×, 3-stage MF process. Cheese making processing were replicated 3 times. There no detectable level lactoferrin intact ?- or ?-casein detected in permeate PVDF used this study. We found BSA IgG both retentate permeate. The ?-lactoglobulin (?-LG) ?-lactalbumin (?-LA) partitioned between permeate, but ?-LG passage through retarded more than ?-LA because ratio higher either feed About 69% crude present pasteurized removed compared 0.1-?m graded permeability that about 85% whey. study achieve approximately 20% lower yield isolate (WPI) 50% phospholipid concentrate (WPPC) under same conditions as comparison Total gross revenue sale WPI plus WPPC produced versus is influenced by absolute market price for each product these 2 products. combination influence difference yielded 0.556 cross over point determined which type achieves total return production products A complete economic engineering manufacturing costs needed determine effect material selection on long-term costs, will affect net profit when quantity processed various conditions.