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Effect of pH on flux during ultrafiltration of sweet whey and buttermilk

Published online by Cambridge University Press:  01 June 2009

Harohally G. Ramachandra Rao ,
Michael J. Lewis  and
Alistair S. Grandison
Harohally G. Ramachandra Rao
Affiliation:
Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, UK
Michael J. Lewis
Affiliation:
Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, UK
Alistair S. Grandison
Affiliation:
Department of Food Science and Technology, University of Reading, Whiteknights, Reading RG6 2AP, UK
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Summary

The flux patterns for sweet whey and buttermilk were strongly influenced by pH. Increasing the pH of buttermilk from 6·6 to 8·0 tended to reduce initial flux values and reduce deposit formation on the membrane as indicated by lower values for the fouling coefficient. Flux was mostly controlled by concentration polarization. Reducing the pH below 6·6 increased the flux but caused more deposit on the membrane as indicated by high fouling coefficient values. Almost the opposite was found for sweet whey. The initial flux increased as pH increased, followed by considerable flux decline, which was linked to greater fouling of the membrane. Reducing the pH reduced the initial flux considerably but also reduced further fouling. These changes are thought to be brought about by the combined effects of pH change on the proteins and minerals, and in particular on calcium.

Type
Original Articles
Information
Journal of Dairy Research , Volume 62 , Issue 3 , August 1995 , pp. 441 - 449
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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