Separation of casein and whey proteins of cow milk using two types of ultrafiltration

Experiments are carried out on the separation of casein and whey proteins of cow milk using 2 types of ultrafiltration. The following resu Its are obtained: 1. Equations are obtained concerning the influence of the temperature on the density of the casein protein retentate, turbid permeate and whey protein retentate. 2. The yield of the retained casein protein in the casein protein retentate is 99,37% and that passing into the turbid permeate is 0,63%, ie. the distribution of the casein protein is practically the same in the curd as in the whey using the traditional technology for white brined cheese production. The yield of the retained whey protein in the casein protein retentate is 20,75% and of that passing into the turbid permeate is 79,25%, ie. the distribution of the whey protein is practically the same as that using traditional technology. On this basis a membrane technology of white brined cheese production could be worked out with maximum identical indices to those of the cheese produced using traditional technology. 3. The whey protein retentate obtained represents a new type of milk, which contains mainly whey protein (2,903 +/- 0,029%) and only traces of casein protein (0,080 +/- 0,000%). This milk can be used for the production of new kinds of dietary and curative milk products.