Microfiltration of milk with ceramic membranes

Flux, bacteria reduction and partition of the major milk components into permeate and retentate streams during microfiltration (MF) of milk were studied using two modes of MF: conventional and co-current permeate flow (CPF). There was no significant difference (P less than or equal to 0.05) in concentration of casein, whey proteins, non-protein nitrogen and lactose between the permeate and retentate in either the CPF mode or the conventional mode of MF. The fat content of the microfiltered milk averaged 0.05%, and a bacterial reduction of 4-5 log cycles (99.84-99.90%) was obtained. With 1% fat milk, average flux over a 10X concentration factor was 900 l/m(2) per hour (LMH) in the CPF mode, and 400 LMH in the conventional MF mode. Copyright (C) 1996 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology