Perspective of Membrane Technology in Dairy Industry: A Review

  • Kumar, Pavan (Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University) ;
  • Sharma, Neelesh (Department of Animal Biotechnology, Faculty of Biotechnology, Jeju National University) ;
  • Ranjan, Rajeev (Department of Veterinary Pharmacology and Toxicology, College of Veterinary Science, LLRUVAS) ;
  • Kumar, Sunil (Department of Livestock Product and Technology, Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu) ;
  • Bhat, Z.F. (Department of Livestock Product and Technology, Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu) ;
  • Jeong, Dong Kee (Department of Animal Biotechnology, Faculty of Biotechnology, Jeju National University)
  • Received : 2013.02.01
  • Accepted : 2013.06.05
  • Published : 2013.09.01


Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.


Supported by : Jeju National University


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