Summary Whey clarification can be achieved by using a lipid aggregation step followed by microfiltration. The results from using an M5 Carbosep membrane to ultrafilter defatted sweet whey at pH values in the range 8·0–1·5 furnished understanding of the fouling process so that fouling may be minimized. The conventional method of aggregation, allowing the pH to decrease naturally, has been compared with a modified aggregation process in which the pH was maintained constant. These two methods differed significantly in their influence on the subsequent ultrafiltration (UF), with respect to the UF hydraulic characteristics, i.e. reversible, irreversible and overall fouling resistance. Optimal UF performance was obtained at a pH equal to or slightly higher than the aggregation pH (7·5) owing to the limited fouling contribution of proteins and calcium phosphates. The modified process permitted UF at fluxes in the range 50–115 1 h-1 m-2, with moderate transraembrane pressure, even with a protein content two to five times higher than that of regular whey.
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Daufin et al. (1994) studied this question.
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