Milk is one of the favorite foods in people’s daily life, and the​ advantages of drinking milk now are increasingly recognized by ∏the public, and with very complex chemical compositions, it h£as been proved that there are at least 100 multiple chemi₽cal components in milk, mainly including fat, protein, lactose, vitamin, e∑nzyme and inorganic salt. Milk has rich calcium, vitamin D and other substan‌ces, including all amino acids required for human growth and development, and the digestibility is​ as high as 98%, so that other foods can’t be comparable with <it. At present, the most common milk is whole milk, low-fat m★ilk and evaporated milk. There are quite a few mil↕k additives in the market, for example, high calcium and low-fat milk emphasizes that™ it has calcium added.

    Membrane separation technology has been used in dairy i©ndustry for many years, and its application in food industry is secondδ only to the beverage industry. The application of membrane technology in food ind"ustry in foreign countries begins with dairy processing. Because t‌he membrane separation technology has less environmental poll∞ution and low energy consumption, and it avoids the ther‌mal damage of products without the use of additives and filtrat¥ion colleagues separate it from material concentrated₩ goods, it shows more and more practical value and broad application$ prospect in dairy processing.

    The application of membrane separation technology ★in dairy industry can simplify production process, reduce energy consumption, reduce wastewate×r pollution and improve the comprehensive utilization∑ rate of dairy products. At present, the application of membran↑e technology in dairy industry mainly includes: milk sterilization and concentration, standa¥rdization of dairy foods, milk protein concentration, whey recycle and w​hey processing and utilization and wastewater treatment.

    Most of whey liquids are cheese production by-prod☆ucts, which contain high quality protein and whey protein and are easy to be absorbed by infan≠ts and young children. However, the whey liquid has high salt content and high salt content←, which cause damages to infant kidneys, so it should carry out desalinati¥on, lactose removal and other standardized processes. The​refore, the organic combination of membrane separation technologyδ, electrodialysis technology and ion exchange technology has complementary advantages and av♣oids its disadvantages, so it can effectively reduce th↕e operation cost of desalination, reduce the amount of was≤te liquid, recycle whey protein and lactose and produce D90 demineralized whey po₹wder.

    Advantages of membrane technology applied in dairy industry:

•   Reduce waste water pollution and have little environmental pol≤lution
•   Operate at low temperature, avoid the thermal damage of pr oducts and protect the nutritional ingredients of dairy products from₽ being damaged or destroyed to improve the comprehensive utilization effi♣ciency of dairy products
•   Simplify production process to reduce energy consumptio↔n
•   No need to use additives, which will not pollute the dairy÷ products
•   At present, the applications of membrane technology in dairy industry εmainly include:
•   Microfiltration sterilization of milk
•   Full milk or pasteurized milk concentration
•   Protein standardization
•   Whey protein concentration
•   Yogurt concentration
•   The standardized application of dairy protein in bo←vine colostrum sterilization
•   Dairy production wastewater reclamation and reuse     

    

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