Membrane Filtration of Milk: Separation and Fractionation of Milk Proteins

Whey is the major by-product of cheese industry which contains valuable organic materials. Further processes are needed before these materials can be used in food industry. Membrane filtration a convenient alternative to traditional processes. Low energy consumption, reduced processing costs and enhanced quality products main benefits membrane filtration. Due advantages techniques have affected dairy many aspects become important part processing. Pressure driven namely, microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) reverse osmosis (RO) found wide range application areas produce value-added products. Depending on their ranges, all milk components separated fractionated efficiently. In this paper, comprehensive review presented researches developments related separation fractionation proteins.