Permeate flux during reverse osmosis of skim milk, Gouda cheese whey at various pH, desalted whey, ultrafiltration permeate, and lactose solutions were studied. The flux-limiting factors of the feed appeared to be osmotic pressure and fouling agents. Protein in Gouda whey at pH 6.6 did not give rise to fouling; however, after desalting or decrease of pH to 4.6, fouling by whey protein occurred. If Gouda whey was concentrated at 30 C over a concentration ratio of 1.6:1, calcium-phosphate precipitation caused strong fouling of the membrane. This fouling can be prevented by removing calcium from the whey or by acidifying to a pH of about 6.0. During reverse osmosis of skim milk, casein is the principal fouling material.
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Hiddink et al. (1980) studied this question.
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