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CHEMICAL TREATMENTS OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES
Author(s) -
LEE D. N.,
MERSON R. L.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00722_41_4.x
Subject(s) - fouling , membrane , chemistry , ultrafiltration (renal) , whey protein , membrane fouling , reagent , scanning electron microscope , casein , chromatography , ionic strength , chemical engineering , biochemistry , organic chemistry , materials science , aqueous solution , engineering , composite material
Increases in ultrafiltration rates were obtained by treating whey with acid, calcium‐sequestering agents, or compounds to modify specific protein side chains, or by increasing the ionic strength. The proteins in whey, examined by scanning electron microscopy, underwent marked structural changes corresponding to these changes in the chemical environment. Depending upon the treatment, membrane fouling deposits showed strands, lattice networks, beaded matrixes, helical structures, or protein sheets of varying thickness. The protein forms were affected by the pH, the quantity of reagent added, and the protein functional group which was modified. Fouling of membranes was reduced when formation of protein sheets over the membrane was retarded.