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Microfiltration applied to dairy streams: removal of bacteria
Author(s) -
Fernández García Leticia,
Álvarez Blanco Silvia,
Riera Rodríguez Francisco A
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5935
Subject(s) - microfiltration , streams , dairy industry , bacteria , environmental science , chemistry , waste management , biology , food science , computer science , membrane , engineering , biochemistry , genetics , computer network
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