摘要：The latest developments of “cross-flow” microfiltration in the dairy industry are presented in this paper. Combination of uniform transmembrane pressure, different types of microfiltrate recirculation and pore size of new ceramic membranes can result with separation of milk particles bigger then whey proteins. Pretreatment of milk by microfiltration gives 3-5 times longer shelf life with flavor similar to raw milk. It is possible to remove pathogenic bacteria and spores from milk and whey using microfiltration resulting with product of excellent hygienic properties. With adequate membrane and optimum process parameters microfiltration can be used for purification of whey and brine, separation of somatic cells from raw milk, separation of bigger fat globules, fractionation of milk proteins or whey proteins and enrichment of milk with micellar casein in cheese production. Microfiltration is one of the most significant steps in production of casein powder. Therefore, by using products gained from both sides of microfiltration membrane (retentat/permeat) dairy industry can enhance yield and quality and create new dairy products.
