Membrane Filtration Technology Book
from C.H.I.P.S.

Membrane Processing
Dairy and Beverage Applications
edited by A. Y. Tamime

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


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


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Membrane Processing
Dairy and Beverage Applications
edited by A. Y. Tamime

2013 • 370 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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