Bacteriological Aspects of Microfiltration of Cheese Whey,

Microfiltration of cheese whey using 1.2-μm pore size membranes reduced bacterial counts by one to three times. Increased fat concentration in the feed stream governed the decrease in bacterial counts. Fat was trapped onto the membrane proportionally to its amount in the feed stream, and thus, formed a barrier to microorganism penetration into the permeate.