摘要：A short literature survey about (dis) advantages of using Reverse Osmosis (RO) in concentration dairy liquids is given. After introduction in the history of RO and description of certain details of the process, the economy of RO comparing to classical evaporation is discussed. Due to insufficient degree of concentration by Ro for further drying of dairy liquids, optimal solution is combination of RO and traditional evaporation, but, with regard to many parameters which should be considered in this calculation, the results vary from country to country.
