<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-3033</journal-id>
<journal-title><![CDATA[Ingeniería y competitividad]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. compet.]]></abbrev-journal-title>
<issn>0123-3033</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ingeniería, Universidad del Valle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-30332023000100010</article-id>
<article-id pub-id-type="doi">10.25100/iyc.v25i1.12002</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of operating parameters and modes in the filtration of acid whey using ultra- and microfiltration ceramic membranes]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de los parámetros y modos de operación en la filtración de lactosuero ácido usando membranas cerámicas de ultra- y microfiltración]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cáceres-Roa]]></surname>
<given-names><![CDATA[Sergio Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora-García,]]></surname>
<given-names><![CDATA[Said Andrey]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muvdi-Nova]]></surname>
<given-names><![CDATA[Carlos Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Industrial de Santander Escuela de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Bucaramanga ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-30332023000100010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-30332023000100010&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-30332023000100010&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Whey is a liquid by-product obtained by cheese elaboration, which is not completely used due to the large quantities produced. As a result, the whey is poured into rivers and soils and becomes a pollutant agent. The valorization of acid whey using membrane clarification was evaluated, where the effect of temperature and membrane cut-off were studied using acid whey. Permeability was three times higher at 70°C than 50°C (163.2±11.1 y 62.4±9.2 L/m2.h, respectively) for membranes with a cut-off of 0.2 µm. Furthermore, the permeate flux for this cut-off was three, six and ten times higher compared with the cut-off of 300, 150 y 50 kDa at 70°C, respectively. The clarification stage was scaled-up with 0.2 µm membranes, achieving about 22 L of whey filtered for Batch mode until a volume reduction factor (VRF) of 5 with protein retention of 68%. In Fed-Batch mode, the retention of protein was 61%, but the filtration could be carried out for longer, reducing fouling and filtering almost the double of the quantity of whey compared with Batch mode. In all cases, the turbidity of permeates was lower than 12 NTU (reduction &gt;99%), regardless of whey turbidity whose values might be superior to 12,000 NTU.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El lactosuero es un subproducto líquido, obtenido de la elaboración de queso, que no es completamente aprovechado debido a sus grandes cantidades, convirtiéndose en un agente contaminante al verterse en ríos y suelos. Se evaluó la valorización de lactosuero ácido mediante clarificación con membranas, donde se estudió el efecto de la temperatura y umbral de corte para la filtración de lactosuero ácido. La permeabilidad fue 3 veces mayor a 70°C que a 50°C (163.2±11.1 y 62.4±9.2 L/m2.h, respectivamente) para membranas con umbral de corte de poro de 0.2µm. Además, el flux de permeado para este umbral de corte fue 3, 6 y 10 veces mayor en comparación con los umbrales de 300, 150 y 50kDa a 70°C, respectivamente. Se escaló la etapa de clarificación con membranas de 0.2 µm logrando filtrar alrededor de 22L de lactosuero para el modo Batch hasta un factor de concentración volumétrica (FCV) de 5 con una retención de proteína del 68%. En el modo de operación semicontinuo se logró una retención de proteína del 61%, pero permitió operar por más tiempo, reduciendo el ensuciamiento, filtrando casi el doble de lactosuero en comparación al modo Batch. En todos los casos, la turbidez de los permeados estuvo por debajo de los 12 NTU (reducción &gt;99%), independientemente de la turbidez del lactosuero, cuyos valores podían ser superiores a 12,000 NTU.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Ceramic membranes]]></kwd>
<kwd lng="en"><![CDATA[Acid whey]]></kwd>
<kwd lng="en"><![CDATA[Protein retention]]></kwd>
<kwd lng="en"><![CDATA[Turbidity]]></kwd>
<kwd lng="en"><![CDATA[Permeability]]></kwd>
<kwd lng="es"><![CDATA[Membranas cerámicas]]></kwd>
<kwd lng="es"><![CDATA[Lactosuero ácido]]></kwd>
<kwd lng="es"><![CDATA[Retención de proteínas]]></kwd>
<kwd lng="es"><![CDATA[Turbidez]]></kwd>
<kwd lng="es"><![CDATA[Permeabilidad]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Correia]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Cardarelli]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mozzarella Cheese Stretching A Minireview]]></article-title>
<source><![CDATA[Food Technology &amp; Biotechnology]]></source>
<year>2021</year>
<volume>59</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>82-91</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Camacho]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Obtención de un concentrado proteico del suero de leche de vaca utilizando tecnología de membranas]]></source>
<year>2009</year>
<page-range>135</page-range><publisher-loc><![CDATA[Quito ]]></publisher-loc>
<publisher-name><![CDATA[Esucela Politécnica Nacional]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="">
<collab>United States Department of Agriculture</collab>
<source><![CDATA[(USDA), Dairy: World Markets and Trade, Dairy Production and Trade Developments]]></source>
<year>2021</year>
</nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="">
<collab>United States Department of Agriculture</collab>
<source><![CDATA[(USDA), Dairy: World Markets and Trade, Dairy Production and Trade Developments]]></source>
<year>2022</year>
</nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Asunis]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Gioannis]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Dessi]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Isipato]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Lens]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Muntoni]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Polettini]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Rossi]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Spiga]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The dairy biorefinery Integrating treatment processes for cheese whey valorisation]]></article-title>
<source><![CDATA[Journal of Environmmental Management]]></source>
<year>2020</year>
<volume>276</volume>
<page-range>111240</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lakstina]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Aboltina]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Vanaga]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Ciprovica]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Jonkus]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Zagorska]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Cinkmanis]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The Novel Solution for Acid Whey Permeate Application in Animal Feeding]]></article-title>
<source><![CDATA[Rural Sustainability Research]]></source>
<year>2020</year>
<volume>44</volume>
<numero>339</numero>
<issue>339</issue>
<page-range>1-7</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bosco]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Carletto]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Marmo]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An integrated cheese whey valorization process]]></article-title>
<source><![CDATA[Chem Eng Trans]]></source>
<year>2018</year>
<volume>64</volume>
<page-range>379-84</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Souza]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Gimenes]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Müller]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Eliminación de grasas del suero de queso para obtener proteínas y lactosa]]></article-title>
<source><![CDATA[Inf Tecnol]]></source>
<year>2008</year>
<volume>19</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>41-50</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Drabowski]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Zylka]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Malinowski]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of energy consumption during aerobic sewage sludge treatment in dairy wastewater treatment plant]]></article-title>
<source><![CDATA[Environ Res]]></source>
<year>2017</year>
<volume>15</volume>
<page-range>135-9</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ahmad]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Aadil]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Ahmed]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Rahman]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
<name>
<surname><![CDATA[Soares]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Souza]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Treatment and utilization of dairy industrial waste a review]]></article-title>
<source><![CDATA[Trends Food Sci]]></source>
<year>2019</year>
<volume>88</volume>
<page-range>361-72</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lactosuero importancia en la industria de alimentos]]></article-title>
<source><![CDATA[Rev Fac Nac Agron Medellín]]></source>
<year>2009</year>
<volume>62</volume>
<page-range>4967-82</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Simanca]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Arteaga]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Soto]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Salcedo]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization and study of spontaneous fermentation of fermented milk product (suero costeño) produced in Monteria]]></article-title>
<source><![CDATA[Rev Mvz Cordoba]]></source>
<year>2010</year>
<volume>15</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1944-53</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Baldasso]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Barros]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Tessaro]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Concentration and purification of whey proteins by ultrafiltration]]></article-title>
<source><![CDATA[Desalination]]></source>
<year>2011</year>
<volume>278</volume>
<numero>1-3</numero>
<issue>1-3</issue>
<page-range>381-6</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Schiffer]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Adekunle]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Matyssek]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Hartinger]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pre-heating prior to low temperature 0 1 µm-Microfiltration of milk on casein-whey protein fractionation]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2021</year>
<volume>10</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1090</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hinkova]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Bubnik]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Henke]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Pour]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Zidova]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Sarka]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Hassan]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Kadlec]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cheese whey tangential filtration using tubular mineral membranes]]></article-title>
<source><![CDATA[Chemical Papers]]></source>
<year>2016</year>
<volume>70</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>325-32</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Parashar]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Jin]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Mason]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Chae]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Bressler]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry]]></article-title>
<source><![CDATA[J Dairy Sci]]></source>
<year>2016</year>
<volume>99</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1859-67</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Steinhauer]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Schwing]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Enhancement of ultrafiltration-performance and improvement of hygienic quality during the production of whey concentrates]]></article-title>
<collab>Krauß S.Kulozik U</collab>
<source><![CDATA[Int Dairy J]]></source>
<year>2015</year>
<volume>45</volume>
<page-range>8-14</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Muro-Urista]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz-Nava]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[García-Gaitán]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Zavala-Arce]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Ortega-Aguilar]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Fernández]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Riera-Rodríguez]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recuperación de los componentes del lactosuero residual de una industria elaboradora de queso utilizando membranas]]></article-title>
<source><![CDATA[Afinidad]]></source>
<year>2010</year>
<volume>67</volume>
<numero>547</numero>
<issue>547</issue>
<page-range>212-20</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Atra]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Vatai]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Bekassy-Molnar]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Balint]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigation of ultra- And nanofiltration for utilization of whey protein and lactose]]></article-title>
<source><![CDATA[J Food Eng]]></source>
<year>2005</year>
<volume>67</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>325-32</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Díaz-Arenas]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Ramos-González]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Muvdi-Nova]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio del proceso de producción en continuo de hidrolizados de almidón de yuca integrando hidrólisis enzimática y clarificación con membranas]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2017</year>
<volume>24</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>25-34</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barukcic]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Bozanic]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes]]></article-title>
<source><![CDATA[Int Dairy J]]></source>
<year>2015</year>
<volume>51</volume>
<page-range>1-7</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Molina]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de la concentración de leche fresca po filtración con membranas como estrategia para el mejoramiento en el esquema de producción de quesos hilados]]></source>
<year>2016</year>
<page-range>46</page-range><publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Londoño]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Parra]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bebida fermentada de suero de queso fresco inoculada con Lactobacillus casei]]></article-title>
<source><![CDATA[Rev Fac Nac Agron Medellín]]></source>
<year>2008</year>
<volume>61</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>4409-21</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Goulas]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Grandison]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Applications of Membrane Separation, in Adv. Dairy Sci]]></article-title>
<source><![CDATA[Technol., Blackwell Publishing Ltd, Oxford, UK;]]></source>
<year>2008</year>
<page-range>pp</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wen-Qiong]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Yun-Chao]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Xiao-Feng]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[Rui-Xia]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Mao-Lin]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Whey protein membrane processing methods and membrane fouling mechanism analysis]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>289</volume>
<page-range>468-81</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[D'Souza]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Mawson]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Membrane cleaning in the dairy industry A review]]></article-title>
<source><![CDATA[Crit Rev Food Sci Nutr]]></source>
<year>2007</year>
<volume>45</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>125-34</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Acosta Camacho]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Rios Morales]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Aplicación de las técnicas con membranas de microfiltración y ultrafiltración para la clarificación y fraccionamiento de sangre de bovino e hidrolizada]]></source>
<year>2013</year>
<page-range>49</page-range><publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Prieto]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Carrillo]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ensayos preliminares de microfiltración directa para potabilización de aguas superficiales en la Sabana de Bogotá]]></article-title>
<source><![CDATA[Rev Ing]]></source>
<year>2005</year>
<volume>22</volume>
<page-range>133-41</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Steinhauer]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Hanély]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Bogendörfer]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Temperature-dependent membrane fouling during filtration of whey and whey proteins]]></article-title>
<source><![CDATA[J Memb Sci]]></source>
<year>2015</year>
<volume>492</volume>
<page-range>364-70</page-range></nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barukcic]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Bozanic]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes]]></article-title>
<source><![CDATA[Int Dairy J]]></source>
<year>2014</year>
<volume>39</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>8-15</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Almécija]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Ibáñez]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Guadix]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Guadix]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane]]></article-title>
<source><![CDATA[J Memb Sci]]></source>
<year>2007</year>
<volume>288</volume>
<numero>1-2</numero>
<issue>1-2</issue>
<page-range>28-35</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Heidebrecht]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Toro-Sierra]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Concentration of Immunoglobulins in microfiltration permeates of skim milk Impact of transmembrane pressure and temperature on the IgC transmission using different ceramic membrane types and pore sizes]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2018</year>
<volume>7</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>101</page-range></nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Steinhauer]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Marz]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Bogendörfer]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Kulozik]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Membrane fouling during ultra- and microfiltration of whey and whey proteins at different environmental conditions The role of aggregated whey proteins as fouling initiators]]></article-title>
<source><![CDATA[J Memb Sci]]></source>
<year>2015</year>
<volume>489</volume>
<page-range>20-7</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
