Influence of pH in the recovery of lactoferrin from whey with ceramic membranes

The effect of pH in the selectity of a 300 kDa tubular ceramic membrane has been tested for the separation of lactoferrin from whey. The best resolution has been observed at the extremes of the range studied, 5 and 10, where lactoferrin is obtained in the permeate and in the retentate, respectively.