This paper evaluates the pore blocking mechanism of two ultrafiltration membranes with different geometries (tubular and spiral wound) when dairy wash water is filtered. The work evaluated the effect of transmembrane pressure and the cross-flow velocity with a 3² experimental design using classical Hermia's models and the resistance-in-series model. The resistance-in-series analysis identified external fouling on the surface of both membranes, but the tubular membrane showed higher reversible fouling, while the reversible and irreversible resistances of the spiral wound membrane averaged 41% and 45%, respectively. Cake formation is the model that best represents ultrafiltration in the spiral wound membrane at all transmembrane pressures and cross-flow velocities. In the tubular membrane, at the lowest cross-flow velocity (0.79 m.s-1), the cake formation model fitted the experimental data best. However, at higher cross-flow velocities (1.42 and 2.23 m.s-1), the best fit of flux data was obtained with the complete pore blocking model. In addition, the tubular membrane apparently had a two-step pore blocking: "pore blocking" as the initial governing mechanism followed by "cake formation"

Work aimed to identify the effluent is generating areas in a dairy company for purpose of changing concept pollution prevention. methodology consisted measuring volumes and collecting samples effluents production sectors. analysis was conducted by sector, order those which generated excessive amounts effluents. results show that dry products (powdered milk powdered whey) are greatest generators BOD, nitrogen phosphorus, while fluid form (UHT milk, formulated UHT, pasteurized cream) butter produced large quantities oils grease. solids recovery, waste segregation water reuse can be applied with saving potential as much R$ 28,000 ($ 11,200) per month only raw materials also environmental gains in pollution prevention

This work proposes an integrated production of whey protein concentrate (WPC) and lactose and the recovery of water from diafiltration (DF) steps. Whey protein and lactose can be concentrated using ultrafiltration and nanofiltration, respectively, and both can be purified using DF. However, DF uses three-fold the initial volume of whey. We propose a method to reclaim this water using reverse osmosis and adsorption by activated carbon. We produced WPC with 88% protein and purified lactose (90%), and 66% of the water can be reclaimed as drinking water. Additionally, the reclaimed water was used to produce another batch of WPC, with no decrease in product quality. Water recovery from the whey process is necessary to meet the needs of a dairy refinery.