Whey processing and separation technology: state-of-the-art and new developments

Abstract

The state-of-the-art in the application of membranes in the processing of whey is briefly discussed and a few topics are highlighted. New developments in cross-flow microfiltration, such as the transverse flow module, the application of flow pulsation and secondary flows to improve membrane performance, will be discussed in terms of possibilities to reduce investment and energy costs of membrane processing. Trends in whey processing using membranes, especially the fractionation of whey into its individual components and the separation of protein hydrolysates, will be reviewed. The influence of electrostatic effects, in addition to size effects, on the separation process and the application of electric fields is focused upon. Comments are made on the needs and possibilities for research in the next decade.