Whey microfiltration

Istražen je utjecaj mikrofiltracije na poboljšanje bakteriološke kakvoće sirutke (slatke i kisele). Za istraživanja su poslužile membrane tipa GRM 0,45 PP; GRM 1,0 PP i GRM 2,0 PP. Ustanovljeno je da se membranom tipa GRM 0,45 PP iz sirutke može ukloniti 99,74% živih bakterija, a ovaj tip membrana za mikrofiltraciju u potpunosti zadržava koliformne bakterije, bakterije Proteus i Staphylococcus vrste.The influence of whey microfiltration on improvement of its bacteriological quality was studied using membranes type GRM 0.45 PP, 1.0 PP and GRM 2.0 PP. The results indicated that the membranes type GRM 0.45 PP can eliminate 99.74% of viable bacteria from whey (sweet and acid). Membranes of this type retaine completely Coliform bacteria, as well as bacterial species Proteus and Staphylococcus