Membrane processing is a filtration technique in which particles are
separated from liquids by being forced through a porous material, or
membrane. Applied to dairy products, the separation techniques allow
valuable compounds, found in milk, to be isolated for use as ingredients
in food processing. A comprehensive overview of membrane separation
processes, this book explores various applications such as pressure
driven processes, electrical field driven processes, and concentration
driven processes, for the recovery of various dairy streams and
ingredients. The topics covered place emphasis on new applications,
including microfiltration, ultrafiltration, reverse osmosis,
electrodialysis, and pervaporation. The text also presents in-depth
knowledge of the mechanisms of each membrane separation process, as well
as membrane types and the equipment used in these processes. Combining
their educational backgrounds and substantial industrial experience in
dairy ingredients processes, the authors address cutting-edge
technologies that have been thoroughly researched and have great
potential to be commercialized in the near future. The book will
therefore be of interest to dairy industry professionals and will serve
as a source of reference material for professors and students in food
science and engineering.
