Impact of processing temperature on production of milk protein permeate during microfiltration of skim or whole milk

Abstract

Microfiltration of skim or whole milk was compared at two processing temperatures (5 and 13 °C) and several weight concentration factors (WCFs). Permeate flux for whole milk was slightly lower than flux for skim milk at both temperatures and all WCFs due to its higher viscosity. Following the initial start‐up period, permeate flux was constant for either skim or whole milk processed at constant conditions of a WCF of 2 and 13 °C for 6 h. The concentration of whey proteins in permeate was similar for both skim and whole milk. Whole milk could be used for the production of milk permeate.