Development of Microfiltration Technology in the Dairy Industry

Abstract

This paper deals with the most recent developments of cross flow microfiltration (CFMF), some of them just patented, in the dairy industry. Combination of the use of uniform transmembrane hydraulic pressure concept (UTP) with its different ways of carrying out microfiltrate recirculation, longitudinal porosity gradient and of new ceramic membrane materials allows nowadays to get a differential separation of each category of milk particles. Pretreatment by CFMF of incoming milk is used for the production of low heated fluid milks having a flavor similar to that of raw milk and a shelf life 3 to 5 times longer than that of classical products. Results observed in the retention by the MF membrane of pathogenic bacterial species allow it to be said that the hygienic safety of cheeses made from raw MF milk is, at least, equal or even higher than that of cheeses made from pasteurized milk. Numerous other applications of CFMF are under development such as removal of residual fat from whey or the clarification and the removal of bacteria from cheese brine but the most promising are undoubtedly the differential separation of micellar casein and of small milk fat globules. With the products obtained on both sides of the MF membrane, dairy technology will have the possibility not only to improve yield and quality of many dairy products but also to create a diversified range of new textures.