News Chemistry Milk protein does a membrane good By Jessica Gorman October 18, 2001 at 9:52 am - More than 2 years ago Share this:Share Share via email (Opens in new window) Email Click to share on Facebook (Opens in new window) Facebook Click to share on Reddit (Opens in new window) Reddit Click to share on X (Opens in new window) X Click to print (Opens in new window) Print Chemical engineers have created a new type of durable membrane from whey protein, a natural component of milk. Whey-based membranes might be used to filter particles as small as individual protein molecules during the processing of edible oils, pharmaceuticals, and even milk itself. The membranes might also serve as components of sensors for detecting molecules in a sample of biological fluid, such as blood, says Robert R.