Microfiltration of raw whole milk to select fractions with different fat globule size distributions: process optimization and analysis.

We present an extensive description and analysis of a microfiltration process patented in our laboratory to separate different fractions of the initial milk fat globule population according to the size of the native milk fat globules (MFG). We used nominal membrane pore sizes of 2 to 12 microm and a specially designed pilot rig. Using this process with whole milk [whose MFG have a volume mean diameter (d43) = 4.

Effect of different membrane separation technologies (Ultrafiltration and microfiltration) on the texture and microstructure of semihard low-fat cheeses.

Semihard low-fat cheeses made from ultrafiltered (UF) or microfiltered (MF) milk were compared. The use of MF membranes and milder pasteurization of the milk reduced the retention of whey proteins in the retentate to 35%, compared with approximately 100% retained in the UF process. Microbiological development, physicochemical composition, and cheese ripening were not altered by the concentration processes.