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

Abstract

SummaryChanges 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.