Microporous Ultrafiltration of Skim Milk

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Abstract
Membranes with porosities of 100 and 200 nm were used to obtain a 4:1 milk volume reduction. Average micelle diameters determined from electron micrographs were 46 nm (permeate) and 52 nm (permeate) for the 100‐nm‐pore fractions and 46 and 55 nm for the 200‐nm‐pore fractions. The calculated average micellar volumes of the retentate fractions were about twice those of the corresponding permeate fractions. Casein‐whey ratios were 0.7‐0.9 in the permeates and 5.0‐7.7 in the retentates. Higher αs2‐ and lower β‐casein contents were found in the permeate micelles than in the retentates.