Microfiltration of Whey

Microfiltration is characterized as having a molecular weight cut-off range (MWCO) from about 50,000 to 500,000.

Microfiltration of Whey: Retention of fat and large molecular weight whey proteins from small whey proteins, Non-Protein Nitrogen (NPN), lactose and minerals of a lower molecular weight.

Applications:

Fat Removal For WPI Production: The limitation of Fat removal from whey by mechanical separation results in high fat WPC. This high fat level limits the maximum protein content in the final WPC powder, usually 80-84% depending on the feed quality. Whey protein Isolates (WPI) require reduction of fat content in the final product to < 0.5%.

Bacteria Removal: Production of low bacteria count of low bacteria count Whey Protein Concentrates (WPC) and Whey Protein Isolates (WPI) can be achieved with special ceramic MF membranes to give at least a Log 4 (99.99%) reduction in bacteria and spores depending on the loading in the feed.