MF |
Ceramics |
0.1 µm |
|
Protein fractionation |
10 °C |
|
Schiffer et al. (2020)Schiffer, S., Hartinger, M., Matyssek, A., & Kulozik, U. (2020). On the reversibility of deposit formation in low temperature milk microfiltration with ceramic membranes depending on mode of adjustment of transmembrane pressure and wall shear stress. Separation and Purification Technology, 247, 116962. http://dx.doi.org/10.1016/j.seppur.2020.116962. http://dx.doi.org/10.1016/j.seppur.2020....
|
MF |
Ceramics |
1.4/1.2 µm |
Tubular |
Removal of microorganisms and spores |
6 °C |
|
Griep et al. (2018)Griep, E. R., Cheng, Y., & Moraru, C. I. (2018). Efficient removal of spores from skim milk using cold microfiltration: spore size and surface property considerations. Journal of Dairy Science, 101(11), 9703-9713. http://dx.doi.org/10.3168/jds.2018-14888. PMid:30146287. http://dx.doi.org/10.3168/jds.2018-14888...
|
MF |
Organic poly(imide) |
1.4 μm |
Hollow fiber |
Fermented Milk Production |
45 ºC |
1-3 bar |
Debon et al. (2012)Debon, J., Prudêncio, E. S., Petrus, J. C. C., Fritzen-Freire, C. B., Müller, C. M. O., Amboni, R. D. M. C., & Vieira, C. R. W. (2012). Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process. LWT - Food Science and Technology, 47(1), 96-102. http://dx.doi.org/10.1016/j.lwt.2011.12.029. http://dx.doi.org/10.1016/j.lwt.2011.12....
|
MF |
Ceramics |
1.4 μm |
Tubular |
Concentrated skimmed milk (milk powder) |
|
|
Blais et al. (2021)Blais, H., Ho, Q. T., Murphy, E. G., Schroën, K., & Tobin, J. T. (2021). A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk. Journal of Food Engineering, 300, 110511. http://dx.doi.org/10.1016/j.jfoodeng.2021.110511. http://dx.doi.org/10.1016/j.jfoodeng.202...
|
MF |
Ceramics |
1.4 μm |
|
Increases UHT stability |
|
|
D'Incecco et al. (2018)D'Incecco, P., Rosi, V., Cabassi, G., Hogenboom, J. A., & Pellegrino, L. (2018). Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk. Food Research International, 107, 477-485. http://dx.doi.org/10.1016/j.foodres.2018.02.068. PMid:29580509. http://dx.doi.org/10.1016/j.foodres.2018...
|
UF |
Zirconium oxide |
50 kDa |
Tubular |
Concentration (cheese production) |
50-55 ºC |
|
Deshwal et al. (2020)Deshwal, G. K. R., Ameta, R., Sharma, H., Singh, A. K., Panjagari, N. R., & Baria, B. (2020). Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese. LWT - Food Science and Technology, 126, 109341. http://dx.doi.org/10.1016/j.lwt.2020.109341. http://dx.doi.org/10.1016/j.lwt.2020.109...
|
UF |
Polyethersulfone (PES) |
10 kDa |
Spiral |
Temperature X Flow (skimmed milk) |
10/30/50 ºC |
|
Ng et al. (2018)Ng, K. S. Y., Dunstan, D. E., & Martin, G. J. O. (2018). Influence of processing temperature on flux decline during skim milk ultrafiltration. Separation and Purification Technology, 195, 322-331. http://dx.doi.org/10.1016/j.seppur.2017.12.029. http://dx.doi.org/10.1016/j.seppur.2017....
|
UF |
Polysulfone amide |
10 kDa |
Hollow fiber |
Sheep cheese production |
22 ºC |
1-2 bar |
Faion et al. (2019)Faion, A. M., Becker, J., Fernandes, I. A., Steffens, J., & Valduga, E. (2019). Sheep’s milk concentration by ultrafiltration and cheese elaboration. Journal of Food Process Engineering, 42(4), 1-9. http://dx.doi.org/10.1111/jfpe.13058. http://dx.doi.org/10.1111/jfpe.13058...
|
UF+DF |
Polyethersulfone (PES) |
10 kDa/50kDA |
Spiral |
Protein concentrate (skimmed milk) |
50 ºC |
4.65 bar |
Gavazzi-April et al. (2018)Gavazzi-April, C., Benoit, S., Doyen, A., Britten, M., & Pouliot, Y. (2018). Preparation of milk protein concentrates by ultrafiltration and continuous diafiltration: effect of process design on overall efficiency. Journal of Dairy Science, 101(11), 9670-9679. http://dx.doi.org/10.3168/jds.2018-14430. PMid:30172402. http://dx.doi.org/10.3168/jds.2018-14430...
|
UF |
Polyethersulfone (PES) |
10 kDa |
|
Biofilm investigation |
15/50 ºC |
|
Chamberland et al. (2019)Chamberland, J., Messier, T., Dugat-Bony, E., Lessard, M. H., Labrie, S., Doyen, A., & Pouliot, Y. (2019). Influence of feed temperature to biofouling of ultrafiltration membrane during skim milk processing. International Dairy Journal, 93, 99-105. http://dx.doi.org/10.1016/j.idairyj.2019.02.005. http://dx.doi.org/10.1016/j.idairyj.2019...
|
UF |
Polyvinyl difluoride |
6-8 kDa |
Flat |
Milk and whey concentration |
30-50 ºC |
1-5 bar |
Chen et al. (2018)Chen, Z., Luo, J., Hang, X., & Wan, Y. (2018). Physicochemical characterization of tight nanofiltration membranes for dairy wastewater treatment. Journal of Membrane Science, 547, 51-63. http://dx.doi.org/10.1016/j.memsci.2017.10.037. http://dx.doi.org/10.1016/j.memsci.2017....
|
UF |
Polyethersulfone (PES) |
15-20 kDa |
Flat |
Milk and whey concentration |
30-50 ºC |
1-5 bar |
Chen et al. (2018)Chen, Z., Luo, J., Hang, X., & Wan, Y. (2018). Physicochemical characterization of tight nanofiltration membranes for dairy wastewater treatment. Journal of Membrane Science, 547, 51-63. http://dx.doi.org/10.1016/j.memsci.2017.10.037. http://dx.doi.org/10.1016/j.memsci.2017....
|
UF |
Polyethersulfone (PES) |
10 kDa |
Spiral |
Skimmed milk concentration |
10-50 ºC |
2.76-7.58 bar |
Méthot-Hains et al. (2016)Méthot-Hains, S., Benoit, S., Bouchard, C., Doyen, A., Bazinet, L., & Pouliot, Y. (2016). Effect of transmembrane pressure control on energy efficiency during skim milk concentration by ultrafiltration at 10 and 50°C. Journal of Dairy Science, 99(11), 8655-8664. http://dx.doi.org/10.3168/jds.2016-11504. PMid:27638263. http://dx.doi.org/10.3168/jds.2016-11504...
|
UF |
Polyethersulfone (PES) |
5/30 kDa |
Flat |
Fouling analysis in whey processing |
25 ºC |
1-3 bar |
Luján-Facundo et al. (2017)Luján-Facundo, M. J., Mendoza-Roca, J. A., Cuartas-Uribe, B., & Álvarez-Blanco, S. (2017). Membrane fouling in whey processing and subsequent cleaning with ultrasounds for a more sustainable process. Journal of Cleaner Production, 143, 804-813. http://dx.doi.org/10.1016/j.jclepro.2016.12.043. http://dx.doi.org/10.1016/j.jclepro.2016...
|
UF+DF |
Polyethersulfone (PES) |
10 kDa |
Spiral |
Production of milk protein concentrate |
|
|
Eshpari et al. (2017)Eshpari, H., Jimenez-Flores, R., Tong, P. S., & Corredig, M. (2017). Thermal stability of reconstituted milk protein concentrates: effect of partial calcium depletion during membrane filtration. Food Research International, 102, 409-418. http://dx.doi.org/10.1016/j.foodres.2017.07.058. PMid:29195966. http://dx.doi.org/10.1016/j.foodres.2017...
|
UF |
Polysulfone |
25 kDa |
|
Koummis production |
52 ºC |
2.6-3.6 bar |
Kücükcetin et al. (2003)Kücükcetin, A., Yaygin, H., Hinrichs, J., & Kulozik, U. (2003). Adaptation of bovine milk towards mares’ milk composition by means of membrane technology for koumiss manufacture. International Dairy Journal, 13(12), 945-951. http://dx.doi.org/10.1016/S0958-6946(03)00143-2. http://dx.doi.org/10.1016/S0958-6946(03)...
|
NF |
Polyamide |
|
|
Milk and whey concentration |
|
|
Atra et al. (2005)Atra, R., Vatai, G., Bekassy-Molnar, E., & Balint, A. (2005). Investigation of ultra- and nanofiltration for utilization of whey protein and lactose. Journal of Food Engineering, 67(3), 325-332. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.035. http://dx.doi.org/10.1016/j.jfoodeng.200...
|
NF |
Polyamide |
|
Spiral |
Treatment of dairy waste |
30-50 ºC |
10-20 bar |
Chen et al. (2018)Chen, Z., Luo, J., Hang, X., & Wan, Y. (2018). Physicochemical characterization of tight nanofiltration membranes for dairy wastewater treatment. Journal of Membrane Science, 547, 51-63. http://dx.doi.org/10.1016/j.memsci.2017.10.037. http://dx.doi.org/10.1016/j.memsci.2017....
|
NF+DF |
|
150/300 Da |
Spiral |
Whey filtration (ricotta production) |
24 ºC |
6.9 bar |
Prudêncio et al. (2014)Prudêncio, E. S., Müller, C. M. O., Fritzen-Freire, C. B., Amboni, R. D. M., & Petrus, J. C. C. (2014). Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese. Food Research International, 56, 92-99. http://dx.doi.org/10.1016/j.foodres.2013.12.017. http://dx.doi.org/10.1016/j.foodres.2013...
|
RO |
Polyamide |
|
Spiral |
Pre-concentration of milk |
15/50ºC |
30.05 bar |
Blais et al. (2021)Blais, H., Ho, Q. T., Murphy, E. G., Schroën, K., & Tobin, J. T. (2021). A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk. Journal of Food Engineering, 300, 110511. http://dx.doi.org/10.1016/j.jfoodeng.2021.110511. http://dx.doi.org/10.1016/j.jfoodeng.202...
|
RO |
Polyamide |
|
Spiral |
Skimmed milk concentration (cheese production) |
50 ºC |
26.6 bar |
Dussault-Chouinard et al. (2019)Dussault-Chouinard, I., Britten, M., & Pouliot, Y. (2019). Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment. International Dairy Journal, 95, 6-14. http://dx.doi.org/10.1016/j.idairyj.2019.03.008. http://dx.doi.org/10.1016/j.idairyj.2019...
|
RO |
Polyamide |
|
|
Skimmed milk concentration |
10 ºC |
40 bar |
Artemi et al. (2020)Artemi, A., Chen, G. Q., Kentish, S. E., & Lee, J. (2020). The relevance of critical flux concept in the concentration of skim milk using forward osmosis and reverse osmosis. Journal of Membrane Science, 611, 118357. http://dx.doi.org/10.1016/j.memsci.2020.118357. http://dx.doi.org/10.1016/j.memsci.2020....
|