Membrane Processing: Dairy and Beverage Applications addresses membrane filtration systems and processes for the dairy and beverages industry, as tools for process and product innovation, quality improvement and safety.

Coverage includes:

• principles, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications
• applications of membrane processes in the manufacture of dairy products, from on-farm concentration of milk as a pre-treatment for cheesemaking to fractionation of milk and whey to provide ingredients for food and other applications
• membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar, includingconcentration, deacidification and dealcoholisation processes

Contents

1 Development of Membrane Processes

• Basic principles of membrane separations
• Types of membrane separations
• Theory of membrane transport
• Factors affecting membrane separations
• General characteristics of membrane processes

2 Principles of Membrane Filtration

• Membrane properties based on materials
• Flux behaviour in pressure-driven membrane operations
• Effects of feed characteristics and operating parameter on separation efficiency
• Cross-flow systems
• Recent membrane processes following different operating principles

3 Commercial Membrane Technology

• Polymers used in membrane manufacture
• Other materials used for membranes
• Membrane configuration
• Modes of operation

4 Membrane Fouling, Cleaning and Disinfection

• Flux reduction
• Membrane cleaning and disinfection
• Recent developments
• Nomenclature

5 General Application for the Treatment of Effluent and Reuse of Wastewater

• General wastewater quality issues
• General wastewater treatment
• Water reuse

6 Liquid Milk Processing

• On-farm concentration of milk
• Protein standardisation by ultrafiltration
• Removal of bacteria by microfiltration
• Fractionation of fat
• Removal of somatic cells by microfiltration

7 Membrane Processing of Fermented Milks

• Microflora of the starter cultures
• Patterns of production and consumption
• Manufacturing practice of gel-type (set and stirred) products
• Manufacturing practice of concentrated products
• Quality control

8 Cheese

• Properties of membrane processed concentrates
• Applications of ultrafiltration in cheesemaking
• Cheese quality
• Applications of microfiltration in cheesemaking
• Nanofiltration
• Milk protein concentrates

9 Whey Processing

• Whey: components, their functionality and uses
• Problems of traditional whey processing
• Membranes in whey processing

10 Concentrated Milk and Powders

• Concentrated milks and powders
• Milk protein concentrates

11 Further Applications of Membrane Filtration in Dairy Processing

• Fractionation of milk proteins using membranes
• Fractionation of milk fat using membranes
• Fractionation of milk carbohydrates using membranes
• Fractionation of milk salts using membranes

12 Fruit Juices

• Fruit juice clarification by microfiltration and ultrafiltration
• Membrane fouling and membrane cleaning
• Performance of microfiltration and ultrafiltration membranes
• Process configurations
• Quality of the clarified juices
• Integrated processes

13 Beer and Cider

• Beer brewing process
• Cidermaking process
• Membrane applications in the brewing process
• Membrane applications in cidermaking
• Membrane applications common to brewing and cidermaking

14 Wine

• Clarification and filtration methods
• Membrane fouling
• Wine stabilisation and pH adjustment

15 Application of Membrane Technology in Vinegar

• Process of vinegar making
• Membrane technology in the production of vinegar

Index

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