Microfiltration applied to dairy streams: removal of bacteria

Abstract

Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances currently being made in the field. The cited literature indicates the strategies used to overcome the main drawbacks of this type of operation, the most common operating conditions employed and the reduction degree of bacteria obtained.

Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures

“…Although the focus of the present study was the sanitary aspects and the shelf life of permeate in the microfiltration process, the following variables were related to fouling: volume concentration factor of 4.99; and decrease of 687 5 L h -1 m -2 in the initial flux, caused by the increased viscosity of the retentate, of 580 L h -1 m -2 . The main advantage of the microfiltration process is its ability to have a minimal effect on the final product in terms of chemical, physical, and organoleptic properties, which does not occur in high-heat treatments (Fernández García et al, 2013). This was Table 2.…”

“…Membrane processes have been major tools in food processing for more than 25 years, making the food industry responsible for a significant part of the turnover of the membrane manufacturing industry worldwide (Fernández García et al, 2013). Membrane filtration is a pressure-driven separation process that uses semipermeable polymeric or ceramic materials, in which part of the feedstock is rejected or retained, according to the pore size distribution of the membrane.…”

Advances in ceramic membranes for water treatment

“…Extrusion is a method popular for fabricating tubular, monolith and hollow-fibre/ capillary membranes (Castillon & Laveniere, 1995;Feenstra, Terpstra, & Van Eijk, 1998;Smid et al, 1996;Terpstra, Bonekamp, & Veringa, 1988;Wang et al, 1998). It is a process in which an inorganic stiff paste is forced through an orifice of a designed shape and compacted by applying high pressure.…”

Microfiltration of Milk with Third Generation Ceramic Membranes

“…Microfiltration of skimmed milk can be used to reduce bacterial content. Typical membranes for this application have an average pore diameter of 1.4 mm, which is ideal for achieving the right balance between the rejection of bacteria and long-term flux, with little or no rejection of other milk components (Fernández et al, 2013). Because ceramic membranes are also hydrophilic, lower protein adhesion to the membrane is expected compared with that of polymeric hydrophobic membranes (Baruah et al, 2006).…”

“…The UTP concept results in an increase in permeation flux and improved selectivity. However, despite improved module designs and processing concepts, the need to use an additional pump on the permeate side has an impact on operation costs (Fernández et al, 2013).…”