In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages industry, as a tool for process and product innovation, quality improvement and safety.The book is divided into three main parts. Part I reviews the principals, developments and designs of membrane processes that are mainly used in commercial dairy and beverage applications. Part II provides information on the 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. Part III considers membrane applications during the manufacture of fruit juices, beer and cider, wine and vinegar. These include concentration, deacidification and dealcoholisation processes.Membrane Processing: Dairy and Beverages Applications is an ideal new reference for dairy and beverage processors involved in the application of membranes, both to aid the creation of novel products, and to improve their process economics. Students and lecturers of food and dairy science and technology will value its in-depth discussion of membrane processes, whilst readers based in the dairy industry will prize it as the most up-to-date and advanced volume yet published on this crucially important topic.

Preface to the Technical Series xiiiPreface xvContributors xvii1 Development of Membrane Processes 1K. Smith1.1 Historical background 11.2 Basic principles of membrane separations 31.3 Types of membrane separations 81.4 Theory of membrane transport 91.5 Factors affecting membrane separations 111.6 General characteristics of membrane processes 131.7 Conclusion and future development 15Suggested literature 152 Principles of Membrane Filtration 17A. Hausmann, M.C. Duke and T. Demmer2.1 Introduction and definitions 172.2 Membrane properties based on materials 242.3 Flux behaviour in pressure-driven membrane operations 292.4 Effects of feed characteristics and operating parameter on separation efficiency 372.5 Cross-flow systems 432.6 Recent membrane processes following different operating principles 442.7 Conclusions 47References 473 Commercial Membrane Technology 52K. Smith3.1 Introduction: polymers used in membrane manufacture 523.2 Other materials used for membranes 563.3 Membrane configuration 583.4 Modes of operation 653.5 Conclusion and future developments 71Suggested literature 714 Membrane Fouling, Cleaning and Disinfection 73L.L.A. Koh, M. Ashokkumar and S.E. Kentish4.1 Introduction 734.2 Flux reduction 734.3 Membrane cleaning and disinfection 844.4 Recent developments 984.5 Conclusions 994.6 Nomenclature 100References 1025 General Application for the Treatment of Effluent and Reuse of Wastewater 107N.A. Milne and S.R. Gray5.1 General wastewater quality issues 1075.2 General wastewater treatment 1085.3 Water reuse 1175.4 Conclusions and future applications 123References 1246 Liquid Milk Processing 128G. Gesan-Guiziou6.1 Introduction 1286.2 On-farm concentration of milk 1286.3 Protein standardisation by ultrafiltration 1306.4 Removal of bacteria by microfiltration 1346.5 Fractionation of fat 1386.6 Removal of somatic cells by microfiltration 1396.7 Conclusions and future trends 140References 1407 Membrane Processing of Fermented Milks 143B. Ozer and A.Y. Tamime7.1 Introduction 1437.2 Microflora of the starter cultures 1447.3 Patterns of production and consumption 1457.4 Manufacturing practice of gel-type (set and stirred) products 1457.5 Manufacturing practice of concentrated products 1527.6 Quality control 1587.7 Conclusion 169References 1708 Cheese 176V.V. Mistry8.1 Background 1768.2 Properties of membrane processed concentrates 1778.3 Applications of ultrafiltration in cheesemaking 1788.4 Cheese quality 1858.5 Applications of microfiltration in cheesemaking 1868.6 Nanofiltration 1888.7 Milk protein concentrates 1898.8 Future potential 189References 1909 Whey Processing 193L. Ramchandran and T. Vasiljevic9.1 Introduction 1939.2 Whey: components, their functionality and uses 1939.3 Problems of traditional whey processing 1959.4 Membranes in whey processing 1969.5 Conclusions 204References 20510 Concentrated Milk and Powders 208G. Gesan-Guiziou10.1 Introduction 20810.2 Concentrated milks and powders 20810.3 Milk protein concentrates 21810.4 Conclusion and future trends 222References 22211 Further Applications of Membrane Filtration in Dairy Processing 225J.A. O'Mahony and J.J. Tuohy11.1 Introduction 22511.2 Fractionation of milk proteins using membranes 22611.3 Fractionation of milk fat using membranes 24011.4 Fractionation of milk carbohydrates using membranes 24511.5 Fractionation of milk salts using membranes 24811.6 Conclusions and future trends 251References 25312 Fruit Juices 262A. Cassano12.1 Introduction 26212.2 Fruit juice clarification by microfiltration and ultrafiltration 26512.3 Membrane fouling and membrane cleaning 26612.4 Performance of microfiltration and ultrafiltration membranes 26912.5 Process configurations 27312.6 Quality of the clarified juices 27412.7 Integrated processes 27612.8 Conclusions and future development 277References 27713 Beer and Cider 281J. Bergin and J.J. Tuohy13.1 Introduction 28113.2 Beer brewing process 28213.3 Cidermaking process 29213.4 Membrane applications in the brewing process 29413.5 Membrane applications in cidermaking 30013.6 Membrane applications common to brewing and cidermaking 30213.7 Future opportunities 311References 31314 Wine 316K. Grainger14.1 Background 31614.2 Clarification and filtration methods 31814.3 Membrane fouling 32214.4 Must correction, wine correction and alcohol reduction using membrane technologies 32214.5 Wine stabilisation and pH adjustment 32714.6 Conclusions and future developments 328References 33015 Application of Membrane Technology in Vinegar 334F. Lopez15.1 Introduction 33415.2 Process of vinegar making 33515.3 Membrane technology in the production of vinegar 33615.4 Conclusions 338References 338Index 339