When I say properties I refer to the pH, calcium and lactose content.
If you have any idea or can recommend some articles, I will appreciate that!
Hi, you may like to read many articles, see links below and good luck.
https://www.sciencedirect.com/topics/engineering/diafiltration
Article Combined Effects of Temperature, Acidification, and Diafiltr...
http://wolfson.huji.ac.il/purification/PDF/dialysis/MILLIPORE_TFF.pdf
Hello Manoella Ajcet;
A DF process of milk is regularly used to obtain purified protein fractions by using filtration technology to purify protein concentrates regularly after an ultrafiltration step. In the DF process, the concentrate is purified by removing the low molecular weight compounds present in the feed (e.g., lactose, calcium and other minerals) and washing them away in the permeate stream.
The normal diafiltration medium used in most of the DF processes is pure water. However in some cases in which you need that the components of your diafiltration retentate remain chemically stable (e.g., enzymes, proteins, or microorganisms) you may need to try different diafiltration media. In such cases you need to use buffers or saline solutions. In general, the diafiltration buffers should not affect importantly the flux of your permeate, nor the rejection coefficients of the main macromolecules, as they are very diluted.
Hope this helps. Regards.
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