Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes

Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3 & times; process at 50 degrees C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-mu m polyvinylidene (PVDF) fluoride SW membrane and a 3 & times;, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact alpha-or 0-casein detected in the MF permeate from the 0.3-mu m SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The 0-lactoglobulin (0-LG) and alpha-lactalbumin (alpha-LA) partitioned between retentate and permeate, but 0-LG passage through the membrane was retarded more than alpha-LA because the ratio of 0-LG to alpha-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3 & times;, 3-stage, 0.3-mu m SW PVDF MF process at 50 degrees C compared with 0.1-mu m ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions.

Automated summary

The study aimed to measure whey protein removal from sweet whey using polymeric microfiltration membranes and compared the performance with ceramic membranes. Results showed that polymeric membranes achieved lower yield of whey protein isolate and higher yield of whey protein phospholipid concentrate compared to ceramic membranes, impacting total gross revenue and the ratio of market price between the two products. Economic engineering study is needed to determine the long-term processing costs and net revenue under various market conditions.