摘要：The influence of whey microfiltration on improvement of its bacteriological quality was studied using membranes type GRM 0.45 PP, 1.0 PP and GRM 2.0 PP. The results indicated that the membranes type GRM 0.45 PP can eliminate 99.74% of viable bacteria from whey (sweet and acid). Membranes of this type retaine completely Coliform bacteria, as well as bacterial species Proteus and Staphylococcus.
关键词：whey microfiltration; sweet and acid whey; viable bacteria counts reduction
