Ceramic Membrane for Dairy Industries

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Ceramic Membrane for Dairy Industries
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. Ceramic membranes is steadily gaining ground in the dairy industry, especially in systems for the reduction of bacteria in milk, whey, WPC and brine

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https://www.linkedin.com/pulse/ceramic-membrane-dairy-industries-need-inovation/

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3 Comments

  1. Sort of takes the "condensed" out of condensed milk.  LOL.

    No wonder the proliferation of "sports" beverages containing milk proteins, but no milk.

  2. I have been working with treated membranes that are organophobic. Almost all organics are rejected making it extremely efficient. We have mainly been focused on the industrial markets but could see that there would be an application in this industry. If interested contact me at bill.fuerst@icloud.com

  3. yep, they work.  PM at Ceraflow we used them in dairy and others