Technology we use
Membrane Filtration Technology in Dairy Industry
Milk is an essential constituent of many foods. It is a complex mixture of different components like fat, protein, lactose, minerals, etc. These components have specific nutritional and functional properties. Fractionation of these components will enable pure ingredients to be produced that have the advantage of constant quality.
The use of membrane technology as a processing and separation method in food industry is gaining wide application. Membrane separations can be used either as alternatives to conventional techniques or as novel technology for processing new ingredients and foods. Membrane separations are considered green technologies.
Using membrane filtration to remove microorganisms for shelf-life extension of foods instead of using additives and preservatives also create a green image for the processed foods as well as for the processing procedure. Concentration by membrane filtration instead of thermal evaporation does not employ severe heating and that it preserves the natural taste of food products and the nutritional value of heat-sensitive components.
Pressure-driven membrane processes, namely MF, UF, NF and RO facilitate separation of components with a large range of particle sizes. It is for this reason that they find wide range of applications in food processing industry.