Perspective of Membrane Technology in Dairy Industry: a Review

Overview

Journal Asian-Australas J Anim Sci

Specialty Veterinary Medicine

Date 2014 Jul 23

PMID 25049918

Citations 24

Authors

Pavan Kumar

Neelesh Sharma

Rajeev Ranjan

Sunil Kumar

Z F Bhat

Dong Kee Jeong

Affiliations

Soon will be listed here.

Abstract

Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.

Citing Articles

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