Influence of processes\u27 value and type of membranes on the microfiltration of milk

Istraživan je utjecaj procesnih vrijednosti mikrofiltracije (MF) (tlak, temperatura, veličina pora membrana) na protok permeata obranog mlijeka preko pločastih membrana IIgeneracije tipa GRM 1,0 PP i GRM 2,0 PP. Određen je sastav mlijeka i zatim permeata (mikrofiltrat) i retentata nakon procesa MF. Optimalni protok permeata obranog mlijeka, uz minimalnu retenciju proteina, postiže se pri 40 °C i ulaznom tlaku 2 bara. Uočena je promjena količine sastojaka u suhoj tvari permeata u odnosu na suhu tvar mlijeka. Povećava se udio laktoze, a smanjuje udio proteina. Količina sastojaka u permeatu mlijeka ovisi o veličini pora upotrijebljenih membrana.The influence of value of microfiltration process (pressure, temperature, pore size of membranes) on the permeate flux of skim milk has been studied. General parameters of quality (fat, proteins, lactose, total solids, acidity) have been determined in the samples of milk before as well as after microfiltration (permeat and retentat). The results show that the temperature of 40 °C and the pressure of 2 bars is optimal for the process of microfiltration of milk, because the retention of proteins is minimum and the permeate flux optimum. It has also been found out that the composition of milk and permeat is changing. The amount of lactose in permeat is higher while the amount of proteins is lower. The composition of permeat depends on the pore size of used membranes