Cottage cheese whey was treated to minimize effects of calcium on membrane fouling during ultrafiltration in a stirred Amicon cell. The treatments used were stepwise pH adjustment from 4.5 to 1.5; chelation of calcium with EDTA or citric acid; calcium chelation followed by pH adjustment to 2.5; and calcium replacement with sodium by ion exchange. All treatments resulting in elimination of free calcium improved the flux. Highest flux increase (53%) in the 8hr processing runs was for citric acid (I.25 meq/one meq Ca) after pH adjustment to 2.5. Addition of CaC1 2 decreased the flux. Confirmatory experiments with DDS‐Lab 20 equipment showed 25% flux increase after treatment with either EDTA (one meq/one meq Ca) or citric acid (I.25 meq/one meq Ca) with pH adjusted to 2.5.
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Patocka et al. (1987) studied this question.
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