<p>The formation of dynamic membranes from a finely ground suspension of citrus dietary fibers on the surface of a tubular ceramic membrane (CM) was studied. A dynamic membrane can be used for microfiltration of milk whey to prevent the buildup of protein deposits on the ceramic membrane and in its pores. The average size of suspension particles was found to be 4.4 μm and the particle size distribution was determined by using photon correlation spectroscopy. The rheological characteristics of the suspension were determined, and it was shown that it is a gel-like system with a dry matter concentration of 3–6%. Determining the dependence of normal flow on filtration parameters, testing dynamic membranes under repeated pressure surges, and measuring membrane permeability under significant tangential flow and countercurrent flow made it possible to establish a qualitative picture of dynamic membrane formation and destruction. The layer of particles on the ceramic membrane is retained by two types of contacts: contacts between particles trapped in the ceramic membrane pores with overlying particles and lateral contacts. They are successively destroyed with increasing tangential flow velocity. A model of destruction of the dynamic membrane by tangential flow and countercurrent flow is proposed, the calculations for which are consistent with experimental data.</p>