Membrane Processing for Dairy Ingredient Separation

Membrane 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.

A comprehensive overview of membrane separation processes, this book explores various applications, such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents an in–depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes.

Combining their educational backgrounds and substantial industrial experience in dairy ingredient processes, the authors address cutting–edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future.
The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering

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

Kang Hu holds a PhD degree in Chemical Engineering from McMaster University, Hamilton, Canada, with a focus on membrane separation. With more than 20 years of academia and industry experience in membrane technology, including membrane fabrication and application, he is Senior Scientist at Land O Lakes, St Paul, Minnesota, USA, where he continues to apply his expertise in dairy ingredient separation.

James M. Dickson holds a PhD degree from Virginia Polytechnic Institute and State University. He first studied membranes with the pioneers Drs Sourirajan and Matsuura more than 40 years ago and has worked in the study of membrane development, characterization, and application since then. After 30 years as Professor of Chemical Engineering, McMaster University, Hamilton, Ontario, Canada, studying membrane
research and development, he recently retired as Professor Emeritus in this department.