Microfiltration is one of the technologies used to improve the quality of liquid milk. The objective of this review was to consider the use of microfiltration to extend the shelf life of milk. The importance of the quality of the raw milk (contaminating microorganisms and enzymes: natural to the milk, from somatic cells or the growth of psychrotrophic microorganisms) and the storage conditions of the raw milk (refrigeration), which are decisive for the quality and shelf life of the pasteurized milk, were also discussed. Progress already made and under development for the use of microfiltration technology to extend the shelf life of pasteurized milk and the importance of microfiltration to maintain the nutritional characteristics of milk were mentioned. Problems associated with fouling of the membrane that affect its performance were also described.
microfiltration; refrigerated milk