Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-23T06:46:54.708Z Has data issue: false hasContentIssue false
  • English
  • Français

An examination of the factors affecting the reverse osmosis of milk with special reference to deposit formation

Published online by Cambridge University Press:  01 June 2009

P. J. Skudder ,
F. A. Glover  and
Margaret L. Green
P. J. Skudder
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
F. A. Glover
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

Changes in the dependent variables flow velocity, inlet pressure and temperature affected the rate of concentration of separated milk by reverse osmosis; their values were measured for minimum fouling at the membrane, resulting in maximum rates of concentration. Most of the deposit formed at an early stage of concentration and its extent depended on the operational variables.

Electron micrographs showed that the major component of the deposit was casein micelles linked by bridges to form a lattice. Chemical analysis of the deposit confirmed a high casein content and showed that Ca phosphate was precipitated in the deposit throughout concentration. When fat globules and fat globule membrane were present in the feed, they appeared to be caught up in the deposit, but did not affect its initial formation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 2 , June 1977 , pp. 293 - 307
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Cavell, A. J. (1955). Journal of the Science of Food and Agriculture 6, 479.CrossRefGoogle Scholar
Cheeseman, G. C. (1968). Journal of Dairy Research 35, 439.CrossRefGoogle Scholar
Coulson, J. M. & Richardson, J. F. (1954). Chemical Engineering, p. 1. London: Pergamon Press Ltd.Google Scholar
Evans, E. W. & Glover, F. A. (1974). Journal of the Society of Dairy Technology 27, 111.CrossRefGoogle Scholar
Fenton-May, R. I., Hill, C. G., Amundson, C. H., Lopez, M. M. & Auclair, P. D. (1972). Journal of Dairy Science 55, 1561.CrossRefGoogle Scholar
Glover, F. A. & Brooker, B. E. (1974). Journal of Dairy Research 41, 89.CrossRefGoogle Scholar
Hayes, J. F., Dunkerley, J. A. & Muller, L. L. (1974). Australian Journal of Food Technology 29, 3.Google Scholar
Kuhn, N. J. & Lowenstein, J. M. (1967). Biochemical Journal 105, 995.CrossRefGoogle Scholar
Lang, C. A. (1958). Analytical Chemistry 30, 1692.CrossRefGoogle Scholar
Lee, D. N., Miranda, M. G. & Merson, R. L. (1975). Journal of Food Technology 10, 139.CrossRefGoogle Scholar
Lim, T. H., Dunkley, W. L. & Merson, R. L. (1971). Journal of Dairy Science 54, 306.CrossRefGoogle Scholar
Michaels, A. S., Bixler, H. J. & Hodges, R. M. (1965). Journal of Colloid Science 20, 1034.CrossRefGoogle Scholar
Peri, C. & Dunkley, W. L. (1971). Journal of Food Science 36, 25.CrossRefGoogle Scholar
Pyne, G. T. (1962). Journal of Dairy Research 29, 101.CrossRefGoogle Scholar
Termine, J. D., Peckauskas, R. A. & Posner, A. S. (1970). Archives of Biochemistry and Biophysics 140, 318.CrossRefGoogle Scholar
Torssell, H., Sandberg, U. & Thureson, L. E. (1949). 12th International Dairy Congress, Stockholm 2. 246.Google Scholar
Whitaker, R., Sherman, J. M. & Sharp, P. F. (1927). Journal of Dairy Science 10, 361.CrossRefGoogle Scholar
Wooding, F. B. P. (1971). Journal of Ultrastructure Research 37, 388.CrossRefGoogle Scholar