Location: Dairy and Functional Foods ResearchTitle: Crossflow microfiltration in the dairy industry Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/4/2013
Publication Date: 6/1/2015
Citation: Tomasula, P.M., Bonnaillie, L. 2015. Crossflow microfiltration in the dairy industry. Editors: Datta, N., Tomasula, P.M., Emerging Dairy Processing Technologies Opportunities for the Dairy Indursty. John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chestester, West Sussex, PO198SQ, UK. Book Chapter. 1:1-25. Interpretive Summary:
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.