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Studies on the permeate from the ultrafiltration of whey

, : Studies on the permeate from the ultrafiltration of whey. Australian Journal of Dairy Technology 29(1): 37-40

During ultrafiltration of 4 lots of cheese whey through a membrane type 600-DDS, 95-99% of the whey protein was retained. There was some retention of other solutes - 12-19% of non-protein N, 11.3-21.8% of the lactose and 3.4-13.1% of the ash. Gel filtration of the permeate on Sephadex G-10 gave 4 fractions with mol. wt. of the solutes estimated to >770, 589, 447 and 360 respectively.


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