Abstract
The high calcium content of acid whey can pose challenges to protein concentration using UF membranes due to calcium-induced fouling. This study examined the effect of pH and temperature on calcium precipitation, UF permeation efficiency and the removal of calcium through UF processing of acid whey across a pH range from 4.6 to 7.0 (15 °C) and a temperature range from 10 to 35 °C (pH 6.0). Calcium phosphate precipitation increased with increasing temperature and pH (from pH 5.6 onwards). This correlated with an increased retention of calcium in the UF retentate, indicating these parameters play a key role in determining the calcium content of the final product. While reducing pH can fully resolubilise calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. From a manufacturing perspective, pH adjustment immediately prior to UF may be an effective tool for controlling calcium precipitation, process efficiency and product composition.
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