Sf. Barefoot et al., PREFILTRATION USING FORMED-IN-PLACE METALLIC MEMBRANES REDUCES MICROBIAL CONTENT OF WHEY, Journal of food science, 58(3), 1993, pp. 544-547
MEMBRANES were challenged with whey containing Lactococcus lactis ssp.
lactis. Logarithmic reduction values (LRV) of lactococci and rejectio
n of immunoglobulin G (IgG) were measured. Increasing lactococci from
10(7) to 10(9) did not affect IgG rejection. Of 20 membranes formed on
conventional stainless steel substrates, none achieved 5 LRV and pass
ed >50% IgG. Challenges of 20 DS-type altered substrates with 3mM phos
phate buffer containing lactococci yielded 5.2 average LRV. DS-type su
bstrates used to microfilter whey containing lactococci yielded 5.3 to
7.3 LRV and passed 66% to 77% of the IgG.