The study looked at how different temperatures and pre-treatments affect the filtering of sweet whey using ceramic membranes. They found that filtering at 20°C gave the best results, with less clogging from proteins. Filtering at 50°C led to more clogging from calcium. Using a 0.5 μm ceramic membrane before filtering improved the process, increasing flow and reducing clogs. Filtering pasteurized whey at 50°C was not as effective as using fresh or pre-filtered whey at 20°C.