Description
Book SynopsisMembrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing.
Table of ContentsAcknowledgment ix
Preface xi
List of contributors xv
1 Microfiltration for casein and serum protein separation 1
Kang Hu, James M. Dickson, and Sandra E. Kentish
2 Dairy stream lactose fractionation/concentration using polymeric ultrafiltration membrane 35
Suwattana Pruksasri
3 Membrane fouling: a challenge during dairy ultrafiltration 67
Dharmesh Kanani
4 Dairy protein fractionation and concentration using charged ultrafiltration membranes 86
Mark R. Etzel and Abhiram Arunkumar
5 Demineralization of dairy streams and dairy mineral recovery using nanofiltration 112
Sandra E. Kentish and G. Rice
6 Development and application of reverse osmosis for separation 139
Masoumeh Zargar, Bo Jin, and Sheng Dai
7 Pervaporative extraction of dairy aroma compounds 176
Boya Zhang, Panida Sampranpiboon, and Xianshe Feng
8 Membrane chromatography: current applications, future opportunities, and challenges 230
Raja Ghosh
9 Electrodialysis applications on dairy ingredients separation 241
Laurent Bazinet
Index 267
