Fractionation of whey protein using novel membrane filtration process

Recent advances in membrane filtration technology provided new opportunities for large scale low – cost protein fractionation from whey . Exposure of whey to a pH of 5.0 prior to micro filtration using a 0.1 μm ceramic membrane led to optimised retention of higher molecular weight proteins immunoglobulin, bovine serum albumin and lactoferrin. The resulting permeate contained a protein fraction enriched in Alfa – lactalbumin and Beta – lactoglobulin. Enrichment of Alfa –lactalbumin relative to Beta –lactoglobulin was accomplished using new UF ceramic membranes with different molecular weight cut – off.