Simulation of membrane ultrafiltration of secondary raw milk

Resumo

The results of a simulation of the ultrafiltration of secondary raw milk are discussed with the use of cottage cheese whey as an example. A mathematical model of ultrafiltration processes was developed with consideration for the formation of a concentration gel layer from lactoserum proteins on the membrane surface. The results of mathematical modeling were compared with the experimental data and conditions for the best fit to them we determined.