Membrane Filtration Techniques for Bacterial Removal in Milk

A method and apparatus for efficiently and cost-effectively processing protein solutions like skim milk to produce clean concentrates with reduced bacterial contamination. The method involves using a multi-step process with intermediary concentration and cross-flow microfiltration. It reduces filter clogging by heating the intermediary concentrate to higher temperatures to lower viscosity, increasing cross-flow velocity, and using smaller pore size filters. This allows using smaller and less expensive filters compared to filtering the lower concentration feed. The higher temperature and viscosity reduction also improves filtration efficiency. By concentrating first, less volume needs filtration, reducing clogging risk.

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Low-bacteria milk powder production method that allows for high whey protein content while maintaining low bacterial contamination. The method involves microfiltration of the milk to remove bacteria, mixing with a liquid lipid phase and a solid active agent phase, and optionally temperature treatment. The mixture is then dried to form a powder. This process allows for the production of low-bacteria milk powders with high whey protein content.

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A milk product with high nutritional activity and high biological safety, and a preparation method thereof, a dairy product and a preparation method thereof. The milk product has low bacterial counts, high levels of nutrients like lactoperoxidase, lactoferrin, immunoglobulin, and lysozyme, and extended shelf life due to reduced heat treatment compared to traditional methods. The preparation involves steps like cold filtration, reverse osmosis concentration, degassing, high temperature sterilization, and MF microfiltration sterilization at lower temperatures.

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Low-bacteria milk powders for infant nutrition with high whey protein content and reduced bacteria levels compared to conventional milk powders. The powders are produced using microfiltration at cold temperatures to separate bacteria without denaturing whey proteins. This allows retention of beneficial whey proteins for infant nutrition. The powders have a whey protein nitrogen index (WPNI) of at least 2. The cold microfiltration prevents bacteria growth through the membrane. The powders can also be made using a two-step process with initial heat treatment followed by microfiltration at cold temperatures. This avoids high-temperature treatment that denatures whey proteins. The powders are suitable for infant and toddler nutrition as they have reduced bacteria levels compared to regular milk powders.

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Microfiltration sterilization equipment for active donkey milk that can effectively sterilize the milk without denaturing the proteins. The equipment uses microfiltration, a low-temperature filtration process, to remove bacteria and somatic cells from the milk without heating it. The equipment has features like a heat preservation water pipeline to maintain stable temperatures during sterilization and prevent temperature fluctuations that could denature the proteins.

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Process for producing low-bacteria milk powders with a whey protein nitrogen index (WPNI) of at least 2 by combining microfiltration and a lower temperature thermal treatment. The process involves filtering whole milk through a ceramic microfilter with a pore size of 1.3-1.4 µm at temperatures around 20-30°C to separate bacteria without denaturing whey proteins. This is followed by a lower temperature thermal treatment at around 60°C to kill any remaining bacteria. The microfiltration removes thermolabile bacteria while the lower temperature treatment eliminates thermoresistant bacteria. The resulting milk powder has reduced bacteria levels without denaturing whey proteins compared to conventional high-temperature heating.

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Producing high-activity, extended shelf life milk by combining microfiltration and ultraviolet sterilization. The process involves microfiltration to remove bacteria, followed by ultraviolet light sterilization at 20-30°C with doses of 13-40 mJ/cm2. This retains active proteins and extends shelf life compared to pasteurization or separate microfiltration. The UV collaborative microfiltration sterilization can extend skim milk shelf life by 4-24 days at 4-6°C versus pasteurization, while retaining >90% immunologically active protein content.

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Reducing bacterial content in human milk products like human milk and fortifiers without compromising nutritional quality. The method involves separating raw human milk into cream and skim fractions, adding a filter aid to the skim, microfiltering to remove bacteria, then concentrating the filtered skim. For fortifiers, low-bacteria cream is mixed with the concentrated filtered skim. By reducing fat and separating before filtration, the method allows lower pore size filters to remove bacteria without clogging.

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A process for producing low-germ milk powder with high protein content by avoiding high-temperature treatments that denature whey proteins. The process involves separating cream from whole milk, pasteurizing the milk, dissolving a protein-rich phase, and microfiltering the skim milk and protein solution together at lower temperatures using a ceramic membrane with pore sizes around 1.3-1.4 µm. This allows effective germ removal while preserving whey protein integrity compared to high-heat treatments.

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Reducing bacteria like Bacillus cereus in human milk and human milk-based products without adversely affecting nutritional content. The method involves separating the milk into skim and cream fractions, adding a filter aid to the skim, then microfiltering it to remove bacteria while retaining proteins. The filtered skim is combined with low-bacteria cream to make treated whole milk.

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A cross-flow membrane filtration apparatus that enables low transmembrane pressure (TMP) filtration of liquids like dairy products while maintaining high cross-flow rates. The apparatus has multiple vertically stacked membrane modules connected serially in a segment. Feed fluid is pumped up through the stack. This allows higher static head pressure for lower TMP. The stacked modules also avoid dead legs and fouling issues. Segments can be connected in parallel loops.

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Fresh milk ceramic membrane microfiltration treatment system that enables controlled cleaning and operation to prevent fouling and extend membrane life. The system has modules for balancing milk, pumping, microfiltration, pressure control, temperature control, and cleaning. It uses a pressure control module with sensors and valves to maintain transmembrane pressure below a threshold while monitoring flow rate. This prevents fouling by continuously adjusting valves as pressure increases. The temperature control module maintains constant temperature to prevent milk component degradation. The cleaning module allows in-place cleaning to remove fouling.

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Raw milk processing technology that improves the flavor, quality, and shelf life of raw milk without pasteurization. The process involves three steps: ultrafiltration, ultraviolet (UV) light exposure, and reverse osmosis. The steps are: 1. Ultrafiltration: Separating out large molecules like proteins, somatic cells, and bacteria from the milk using a membrane filter. 2. UV light exposure: Irradiating the filtered milk with UV light to deactivate any remaining microorganisms. 3. Reverse osmosis: Passing the treated milk through a semipermeable membrane to remove any remaining impurities and concentrate the milk. This results in a raw milk product that is free of bacteria, cells, and enzymes, improving flavor and quality while extending shelf life without pasteurization.

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Process for producing fresh milk with extended shelf life without compromising taste. The process involves multiple stages of centrifugal disinfection, microfiltration, and depth filtration to reduce bacteria and spores that spoil milk. The process starts with high-quality raw milk that is not older than 48 hours. The milk is standardized to adjust fat content, then sterilized in a two-stage centrifugal disinfection. This removes spores like Bacillus cereus that spoil milk. Next, the milk is microfiltered to remove bacteria. Finally, it's depth filtered to further clarify the milk. The resulting product has significantly reduced bacteria and spores for an extended shelf life of at least 20 days at 8°C without compromising taste.

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