Dairy industry

Membrane technology is regularly applied for different purposes in food industry and dairy industry is not an exception. Membrane-based techniques are more attractive because of lower demand in manpower, higher efficiency, shorter processing time, and therefore superior cost-effectiveness compared to traditional processing techniques.

Membrane-based filtration may be applied at different stages and for different purposes for dairy product production.

  • Separation of cream from milk aiming at fat content reduction.
  • Fractionation of casein and whey proteins
  • Lactose reduction of milk
  • Protein standardization, as protein content in milk varies dramatically depending on season and nutrition of cows.

Then, membrane filtration, usually also referred as cold sterilization, may provide a cost-effective alternative to conventional thermal treatments to remove bacteria, virus, and prevent their proliferation. Sometimes membrane filtration provides a solution to problems, which can’t be solved effectivity using other techniques. For example, milk regularly contains anaerobic spores, such as clostridia, which can resist the standard pasteurization, and then cause gas formation in the cheese. Besides, traditional heat treatment of milk could result in undesired changes to the chemical composition of the milk and functional properties of its components, such as protein denaturation.