The operation of hollow fiber ultrafiltration systems is discussed. Critical factors of fiber diameter, transmembrane pressure, pH, temperature, diafiltration, and cleanability are discussed for XM50 and PMIO hollow fiber ultrafiltration membranes in cottage cheese whey processing. While each membrane has its own particular characteristics, advantages and disadvantages, the 45 mil XMSO fiber, with 26.5 ft 2 of membrane area (43 in long fibers) is considered to be the optimal fiber for most cheese whey applications.
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Breslau et al. (1977) studied this question.