文章基本信息

标题：A theoretical approach to dairy products from membrane processes
本地全文：下载
作者：CUNHA Tamires Marques Paes da ; CANELLA Maria Helena Machado ; HAAS Isabel Cristina da Silva 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.12522
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
关键词：milk;concentration;operation conditions;fouling;proteins