Microfiltration Techniques in Dairy Processing

Microfiltration is a pressure-driven membrane separation technology characterised by pore sizes typically ranging from 0.1 to 0.5 µm. In dairy processing it is used to fractionate milk into protein-rich retentates and serum-rich permeates, enabling the production of high-value ingredients such as micellar casein concentrate (MCC) and milk protein concentrate (MPC). By selectively retaining casein micelles and allowing whey proteins, lactose and minerals to pass through, microfiltration standardises protein content for cheese-milk, reduces microbial load, and permits the generation of novel protein fractions. Operating parameters such as temperature, transmembrane pressure and diafiltration volume govern flux, fouling propensity and partitioning of milk constituents. Warm microfiltration (45–55 °C) offers high initial flux and efficient casein retention, whereas cold processing (≤20 °C) enhances microbial control, prolongs run times and alters mineral and protein profiles. Ceramic and polymeric spiral-wound membranes are widely employed at pilot and industrial scale. Recent advances focus on sustainable operation through energy-efficient cooling, fouling mitigation, and the tailored isolation of specific proteins such as β-casein for infant nutrition and functional food applications.

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Microfiltration Techniques in Dairy Processing publication trend

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Technical terms

Microfiltration: Membrane process using pores of 0.1–0.5 µm to separate colloidal particles and microorganisms from fluid.

Retentate: The fraction of feed retained by the membrane, enriched in larger particles such as casein micelles.

Permeate: The fraction passing through the membrane, containing smaller components like whey proteins, lactose and minerals.

Diafiltration: A washing step in which water or buffer is added to the retentate to enhance removal of permeable solutes.

Transmembrane pressure: The pressure difference across the membrane that drives permeation of fluid through the pores.

Casein micelle: A nano-colloidal assembly of casein proteins and calcium phosphate, central to cheese-making and protein fractionation.

References

1. Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents. Dairy (2021).
2. The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk. Separation and Purification Technology (2021).
3. Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation. Foods (2021).
4. The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk. International Dairy Journal (2021).
5. Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times. Membranes (2020).
6. On the Use of Ultrafiltration or Microfiltration Polymeric Spiral-Wound Membranes for Cheesemilk Standardization: Impact on Process Efficiency. Foods (2019).
7. Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics. Foods (2020).
8. A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment. International Dairy Journal (2024).