Application of a membrane technology to remove bacteriophages from whey |
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| Affiliation: | 1. School of Environmental Studies, Queen''s University, Kingston, Ontario K7L 3N6, Canada;2. Agriculture and Agri-Food Canada, Lethbridge Research and Development Center, Lethbridge, Alberta T1J 4P4, Canada;3. Department of Biological Sciences, University of Lethbridge, Lethbridge, Alberta T1K 6T5, Canada;4. Public Health Ontario, Kingston, Ontario K7L 3K3, Canada;5. Department of Chemistry, Queen''s University, Kingston, Ontario K7L 3N6, Canada;6. Department of Biology, Ryerson University, Toronto, Ontario M5B 2K3, Canada |
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| Abstract: | Whey from former cheese batches can be recycled either to increase the yield or to improve texture properties of fat reduced cheeses. However, in the case of the presence of bacteriophages, pasteurization may not be sufficient to eliminate phages in whey. Therefore, in this work, a cross-flow membrane filtration process was designed to separate whey proteins from whey-derived phages. Filtration experiments were carried out using native whey as model filtration medium, three polyethersulfone membranes (100, 300 and 500 kDa) that were studied in detail, and lactococcal phage P008. Filtration performance was characterized by phage retention, total whey protein permeation, and permeation of the major whey proteins α-lactalbumin and β-lactoglobulin. Filtration experiments showed that it is possible to reduce the number of phages in whey by filtration to a level at which subsequent phage multiplication is minimized and, concomitantly, high protein permeation through the membrane is ensured. |
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