Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration

Abstract

Cheddar cheeses were made using calf rennet and Mucor pusillus protease. The resultant wheys were processed with a pilot-scale, plate and frame UF system, which contained negatively charged, 10kdal (nominal) cutoff, polysulfone membranes. In addition, whey from cheese making using calf rennet was treated with Mucor pusillus protease prior to UF. After whey UF, the proteinaceous fraction of the membrane foulants was isolated and analyzed by SDS-PAGE.