A theoretical approach to dairy products from membrane processes

• Autor(a) principal: CUNHA,Tamires Marques Paes da
• Data de Publicação: 2022
• Outros Autores: CANELLA,Maria Helena Machado, HAAS,Isabel Cristina da Silva, AMBONI,Renata Dias de Mello Castanho, PRUDENCIO,Elane Schwinden
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102081
• topic: milk; concentration; operation conditions; fouling; proteins

Abstract Milk is a food rich in nutrients and requires processing that promotes its conservation, such as concentration. The membrane process, as an emerging technology and lower energy consumption, has been applied to concentrate, purify, and adapt milk for fluid consumption or derivatives. The Microfiltration, Ultrafiltration, Nanofiltration, and Reverse Osmosis processes have already been applied to milk and the biggest challenge is in controlling phenomena such as fouling, and polarization influenced by the system's operating conditions. The membrane process has already been used in the production of cheese, ricotta, protein concentrates, powdered milk, and dairy beverages.