Membrane Filtration for Dairy processing Applications Reverse osmosis of skim milk - concentration of skim milk Ultrafiltration - fractionation of whey proteins from lactose Microfiltration - removal of bacteria and spores from milk - separation of casein from the serum milk proteins or "whey" proteins, producing a casein-rich milk concentrate that can be used for cheese making and a fat free serum milk protein stream that can be further processed with ultrafiltration to make a whey protein-type concentrate. Microfiltration of milk Classical techniques used to improve milk’s shelf-life and safety are based on heat treatments, like pasteurisation and sterilisation. Those techniques modify some sensory properties of milk, for example its taste. Microfiltration constitutes an alternative to heat treatment to reduce the presence of bacteria and improve the microbiological safety of dairy products whilst preserving the taste. Fresh microfiltered milk has a longer shelf-life than traditionally pasteurised fresh milk. There is also a new development in membrane technology manufacture, which leads to a similar hygienic safety as “thermisation” of skimmed milk at 50°C. This will allow the commercialisation of new milk, which can be stored at room temperature for six months and with a taste similar to fresh pasteurised milk. Ultrafiltration of milk Ultrafiltration of milk represents the first real innovation in the history of cheese making, offering substantial advantages to both manufacturers and consumers. During the cheese making process some of the nutrients found in milk are lost in the whey (e.g. carbohydrates, soluble vitamins and minerals). These losses have a considerable impact on the economics of the processing operation. Ultrafiltration is an effective means of recovering the by-products, which can be used for further food formulations. At the same time the result is cheese products of higher nutritional value at a better price. Another application in cheese is the use of microfiltration to remove undesirable micro-organisms from the milk used in the production of raw milk cheeses.

FAQs membrane filtration units for milk /dairy Links >> Membrane Filtration Offers a Variety of Applications for Dairy Since the introduction of membrane processing to the dairy industry in the late 1960’s, separation of dairy fluids using semi-permeable membranes has been used to clarify, concentrate and fractionate a variety of dairy products. >> more... dairyfoods.com : Innovative Ideas for Dairy processors dairyreporter.com : News on Dairy Processing & Markets  über Milch un Molke  Lait et lactosérum  Leche y Queso