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United States Department of Agriculture

Agricultural Research Service

Research Project: SUSTAINABLE STRATEGIES TO LOWER THE ENVIRONMENTAL AND ECONOMIC IMPACTS OF FOOD PROCESSING USING FLUID MILK AS A TEMPLATE

Location: Dairy and Functional Foods

Title: Crossflow microfiltration in the dairy industry

Authors
item Tomasula, Peggy
item Bonnaillie, Laetitia

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: August 4, 2013
Publication Date: N/A

Technical Abstract: The introduction of crossflow membrane technologies presented the dairy industry with tools that made possible the physical removal of microorganisms from milk that reduce its shelf life and manipulation of its composition to create new ingredients. This chapter focuses on crossflow microfiltration of milk and provides an overview of the related theory, pilot plant practices,commercial applications, and current research interests. The potential costs, greenhouse gas emissions and energy use of crossflow microfiltration are also discussed.

Last Modified: 9/22/2014
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