摘要：Utilization of ultrafiltration for the treatment of whey is increasing in the world dairy industry, due to the progress made in membrane technology itself and a better knowledge of the behavior of whey components. Pretreatment of whey either by heating accompanied or not with pH adjustment or by ionic streight regulation or by prefiltration has the greatest effect on permeation rate. Preconcentration of whey also improves performances of ultrafiltration equipment. The pre-treatment not only affects the permeate flux but also the composition and properties of the whey protein concentrate.
