“…Generally, when a beverage is filtered through a porous membrane, solid particles accumulates on the filter as a cake, whereas the fluid being filtered with a flow rate inversely proportional to the filter resistance (Foley, 2006;Mahdi & Holdich, 2013). This filter resistance increases with the formation of cells cake on the filter media with different morphologies in the filtration process (Ben Hassan, Lafforgue, Ayadi, & Schmitz, 2014;Mahdi & Holdich, 2013). Membrane filtrations have been used extensively for complete or partial removal of microbes in beer, wine and juice to achieve the highest standards of food quality and safety (Lipnizki, 2010).…”