Membrane process for the extraction of casein and whey proteins from skim milk

Abstract

In deep processing of milk, microfiltration is used to isolate native micellar casein. The need to reduce its cost by increasing the efficiency of this process determines the relevance of research work in this area. The purpose of our research is to analyze the a priori information. This will determine the practical value and prospects of subsequent experimental determination of optimal parameters of the skim milk microfiltration process. The main steps of information search by keywords: selection of databases (Scopus, WOS, ScienceDirect, Googlescolar, etc.) and the most authoritative editions (J. of Dairy Science, J. Membrane Science, J. Membranes), where appearance of publications with practical application in the research subject is noted since 2007, bibliography analysis of scientific articles. Non-academic materials are excluded from the search because they lack full descriptions of research methods, which complicates the reproducibility of the presented results. Analysis of publications devoted to methods of increasing the efficiency of membrane separation of dairy raw materials showed that most of them are partial solutions to this problem. With the limitations - the properties of separation objects, membrane materials, types of apparatuses, etc. cause difficulties in the practical use of the results under changing physical and chemical characteristics of natural milk. But always the main operating parameters of the skim milk microfiltration process are the transmembrane pressure, the circulation rate of the separated system in the apparatus and its temperature. Optimal conditions of milk microfiltration for separation of native micellar casein should be sought experimentally on the basis of creating mathematical models of the process followed by their analysis by numerical methods, as the data given by the authors should be considered as indicative, depending on raw materials, membranes and separation technology.