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Microfiltration of cheese brine

Published online by Cambridge University Press:  01 June 2009

Uzi Merin ,
Salli Gordin  and
Gerald B. Tanny
Uzi Merin
Affiliation:
Dairy Technology Laboratory, Department of Food Technology, A.R.O. Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Salli Gordin
Affiliation:
Dairy Technology Laboratory, Department of Food Technology, A.R.O. Volcani Center, P.O. Box 6, Bet-Dagan 50250, Israel
Gerald B. Tanny
Affiliation:
Membrane Filtration Technology, Kiryat WeizmanP.O. Box 2057, Rehovot 76120, Israel
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Summary

A new technique is described for the microfiltration of cheese brine. Soft cheese brine with viable counts/ml of up to 1·2 × 106 bacteria and 2·2 × 104 yeasts and moulds was filtered using a pleated tangential flow filtration cartridge of 0·2 εm pore size membrane. This filtration resulted in a 3–4 orders of magnitude reduction of bacteria and the complete rejection of yeast and mould from the permeate. Hard cheese brine with similar bacterial loads was treated with a 1·2 εm pore size membrane cartridge and the resulting permeate contained 2–3 orders of magnitude fewer bacteria and no yeasts or moulds. Flux decline during the filtration was a function of the number of microorganisms and the amount of N in the brine. A cleaning procedure using enzyme and acid washes was established in order to prolong membrane performance.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 503 - 509
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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