Abstract — This paper deals with the most recent developments of cross flow microfiltration(CFMF), some of them just patented, in the dairy industry. Combination of the use of uniform transmembrane hydraulic pressure concept (UTP) with its different ways of carrying out microfiltraterecirculation, longitudinal porosity gradient and of new ceramic membrane materials allows nowadays to get a differential separation of each category of milk particles. Pretreatment by CFMF ofincoming milk is used for the production of low heated fluid milks having a flavor similar to that ofraw milk and a shelf life 3 to 5 times longer than that of classical products. Results observed in theretention by the MF membrane of pathogenic bacterial species allow it to be said that the hygienic safetyof cheeses made from raw MF milk is, at least, equal or even higher than that of cheeses made frompasteurized milk. Numerous other applications of CFMF are under development such as removal ofresidual fat from whey or the clarification and the removal of bacteria from cheese brine but themost promising are undoubtedly the differential separation of micellar casein and of small milk fatglobules. With the products obtained on both sides of the MF membrane, dairy technology will havethe possibility not only to improve yield and quality of many dairy products but also to create adiversified range of new textures.microfiltration / membrane / liquid milk / native casein / brine / whey / cheeseRésumé — Développements actuels de la technologie de microfiltration dans l’industrie laitière.Cet article traite des développements les plus récents, certains tout juste brevetés, de la microfiltration tangentielle dans l’industrie laitière. La combinaison de l’utilisation du concept de pressiontransmembranaire uniforme, avec ses différentes possibilités de mise en œuvre : recirculation du microfiltrat, gradient de porosité longitudinal, et de nouveaux matériaux membranaires céramiques
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