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Prefiltration Using Formed‐in‐Place Metallic Membranes Reduces Microbial Content of Whey
Author(s) -
BAREFOOT S.F.,
HAN I.Y.,
THOMAS R.L.,
CORDLE C.T.,
CRISWELL L.G.
Publication year - 1993
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.1365-2621.1993.tb04320.x
Subject(s) - lactococcus lactis , lactococcus , food science , membrane , chemistry , bacteria , microbiology and biotechnology , biology , lactic acid , biochemistry , genetics
MEMBRANES were challenged with whey containing Lactococcus lactis ssp. luctis . Logarithmic reduction values (LRV) of lactococci and rejection of immunoglobulin G (IgG) were measured. Increasing lactococci from 10 7 to 10 9 did not affect IgG rejection. Of 20 membranes formed on conventional stainless steel substrates, none achieved 5 LRV and passed >50% IgG. Challenges of 20 DS‐type altered substrates with 3mM phosphate buffer containing lactococci yielded 5.2 average LRV. DS‐type substrates used to microfilter whey containing lactococci yielded 5.3 to 7.3 LRV and passed 66% to 77% of the IgG.