CHEMICAL TREATMENTS OF COTTAGE CHEESE WHEY TO REDUCE FOULING OF ULTRAFILTRATION MEMBRANES

摘要

ABSTRACTIncreases 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 retarde