High efficiency thermally bonded wet laid milk filter

This invention generally relates to a nonwoven fabric for use in filtration of food and non-food liquids and semi-solids, particularly dairy products such as milk, yogurt and cheese. The fibers in the nonwoven fabric of the invention are primarily thermally bonded. A filtration fabric which is composed of 15.0 to 100.0% binder fiber, 0.0 to 85.0% pulp portion, 0.0% to 15.0% latex binder or other stiffening agent. A filter media made of the fabric has an improved flow rate averaging no more than 21 seconds, while maintaining an average sediment retention of 70% and minimum wet burst strength of about 40 psi to about 50 psi, preferably about 50 psi.