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  • Title: Development and optimization of a carbon dioxide-aided cold microfiltration process for the physical removal of microorganisms and somatic cells from skim milk.
    Author: Fritsch J, Moraru CI.
    Journal: J Dairy Sci; 2008 Oct; 91(10):3744-60. PubMed ID: 18832196.
    Abstract:
    Physical removal of microorganisms from skim milk by microfiltration (MF) is becoming increasingly attractive to the dairy industry. Typically, this process is performed at temperatures of approximately 50 degrees C. Additional shelf-life and quality benefits might be gained by conducting the MF process at low temperatures. Cold MF could also minimize microbial fouling of the membrane and prevent the germination of thermophilic spores. The objective of this study was to optimize a cold MF process for the effective removal of microbial and somatic cells from skim milk. An experimental MF setup containing a tubular Tami ceramic membrane with a nominal pore size of 1.4 microm was used for MF of raw skim milk at a temperature of 6 +/- 1 degrees C. The processing conditions used were cross-flow velocities of 5 to 7 m/s, and transmembrane pressures of 52 to 131 kPa. All MF experiments were performed in triplicate. The permeate flux was determined gravimetrically. Microbiological, chemical, and somatic cell analyses were performed to evaluate the effect of MF on the composition of skim milk. The permeate flux increased drastically when velocity was increased from 5 to 7 m/s. The critical transmembrane pressure range conducive to maximum fluxes was 60 to 85 kPa. When MF was conducted under optimal conditions, very efficient removal of vegetative bacteria, spores, and somatic cells, as well as near complete transmission of proteins into the MF milk, was achieved. To further enhance the flux, a CO(2) backpulsing system was developed. This technique is able both to increase the flux and to maintain it steadily for an extended period of time. The CO(2)-aided cold MF process has the potential to become economically attractive to the dairy industry, with direct benefits for the quality and shelf life of dairy products.
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