Milk protein fractionation by microfiltration at low temperatures

In this thesis, compositional and process-driven approaches were developed to enhance the filtration efficiency of milk protein fractionation by microfiltration at low temperatures. A shift in ionic and hydrophobic casein-casein interactions was used to enhance the purity of the whey protein fraction without decreasing the mass flow. The effect of membrane characteristics and the impact of wall shear stress and transmembrane pressure was determined to control the deposit formation and thus to increase the whey protein permeation.