Microfiltration applied to dairy streams: removal of bacteria

Microfiltration applied to dairy streams: removal of bacteria

Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances...

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Veröffentlicht in:Journal of the science of food and agriculture 2013-01, Vol.93 (2), p.187-196
Hauptverfasser: García, Leticia Fernández, Blanco, Silvia Álvarez, Rodríguez, Francisco A Riera
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Bacteria
Cattle
ceramic
Dairy industry
Dairying - methods
Filters
Filtration - instrumentation
Filtration - methods
Filtration - trends
Food Contamination - prevention & control
Food Preservation - instrumentation
Food Preservation - methods
Food science
Gram-Negative Bacteria - growth & development
Gram-Positive Bacteria - growth & development
membranes
Microbial Viability
microfiltration
milk
Milk - microbiology
Nutrition
Pasteurization
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Zusammenfassung:Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances currently being made in the field. The cited literature indicates the strategies used to overcome the main drawbacks of this type of operation, the most common operating conditions employed and the reduction degree of bacteria obtained. Copyright © 2012 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.5935