Membrane filtration to produce functional milk proteins and their application in dairy foods

Abstract: Membrane filtration is a processing technique used to separate components in liquid by applying pressure through a porous material or membrane. Membrane separations work based on molecular weight differences between the components present in the liquid. Standard filtration techniques used in the Dairy industry are Microfiltration (MF), Ultrafiltration (UF), Nanofiltration (NF), and Reverse Osmosis (RO). The selection of the proper filtration technique depends on the specific application. The growing consumer demand for clean-label nutritious dairy products was addressed by utilizing the filtration process in the dairy industry. In addition, these filtration techniques enabled the production of new dairy-based ingredients. Recent developments in membrane filtration helped develop novel functional dairy ingredients such as mineral-modified milk protein concentrates (MPCs) ad Micellar casein concentrates (MCC) that can produce various new and improved nutritional products. This presentation covers novel method developed to produce mineral-modified micellar casein and its application in process cheese.