Changes in the physicochemical properties and distribution of constituents in skim milk during microfiltration (MF) at low temperature influence filtration performance and product composition. In this study, the influence of processing temperature within the cold MF range (4, 8 and 12 °C) on filtration performance, fouling and partitioning of proteins was investigated. MF at 4 °C required the greatest energy input due to the significantly higher (p < 0.05) viscosity of feed and retentate streams, compared to processing at 8 and 12 °C. The greatest and lowest extents of reversible and irreversible fouling during MF were observed on filtration at 12 and 4 °C, respectively. Chemical analysis of the cleaning solutions post-processing demonstrated that protein was the major foulant; the lowest protein content in the recovered cleaning solutions (50 °C water and 55 °C alkali) was measured after MF at 4 °C. The concentration of β-casein, β-lactoglobulin and α-lactalbumin in the permeate all decreased throughout MF, due to fouling of the membrane. The greatest decrease in concentration of β-casein in the permeate during MF was observed at 12 °C (18.1%) followed by 8 °C (17.1%) and 4 °C (13.6%). The results of this study provide valuable information on processing efficiency (i.e., energy consumption and protein yield) and membrane fouling during the processing of skim milk in the cold MF range.

低温微滤（MF）期间脱脂乳中理化性质和成分分布的变化会影响过滤性能和产品组成。在这项研究中，研究了冷MF范围（4、8​​和12°C）中的加工温度对蛋白质的过滤性能，结垢和分配的影响。由于温度（p 与在8和12°C下处理相比，进料和截留物流的粘度<0.05）。在MF过滤过程中，分别在12°C和4°C下观察到最大和最低程度的可逆和不可逆结垢。清洁溶液后处理的化学分析表明，蛋白质是主要的污垢。MF在4°C下测得的回收清洗液（50°C水和55°C碱）中最低的蛋白质含量。由于膜结垢，整个MF中渗透物中β-酪蛋白，β-乳球蛋白和α-乳清蛋白的浓度均降低。在12°C（18.1％）下观察到MF中渗透液中β-酪蛋白浓度的最大下降，其次是8°C（17.1％）和4°C（13.6％）。这项研究的结果提供了有关加工效率的宝贵信息（即