Nanofiltration Methods for Milk Purification

A process for demineralizing milk protein compositions like whey without using ion exchange resins. The process involves multi-stage electrodialysis, nanofiltration, and a bipolar membrane electrodialysis step to remove minerals without introducing exogenous salts. The electrodialysis steps separate monovalent cations and anions from the milk composition using selective membranes, allowing regeneration of acids and bases from the salt stream. Nanofiltration steps remove larger molecules. The bipolar membrane electrodialysis regenerates the acids and bases to further demineralize the composition. This allows highly demineralized milk protein concentrates without adding exogenous salts.

Source

Efficient process for producing lactose-free milk with reduced processing time and better taste compared to existing methods. The process involves multiple filtration steps to concentrate lactose while preserving minerals. After ultrafiltration to remove lactose, the retentate is hydrolyzed. The permeate is nanofiltered to further concentrate lactose. Some nanofiltrate is added back to the hydrolysate. Measurements and control adjust the nanofiltrate proportion to optimize lactose and mineral levels. This allows flexible lactose reduction without excessive sweetness. The final lactose-free milk has lower lactose, minerals, and ash compared to existing methods.

Source

Making a lactose-reduced dairy composition with higher mineral content compared to regular milk by separating and concentrating components using membrane filtration techniques. The steps involve ultrafiltration, nanofiltration, diafiltration, and reverse osmosis. After ultrafiltration to separate the milk into protein, fat, carbohydrate, and mineral fractions, the lactose-rich permeate is nanofiltered to retain minerals. Diafiltration removes remaining lactose. Reverse osmosis concentrates minerals further. The protein, fat, and mineral fractions are combined to make the low lactose, high mineral dairy composition.

Source

A method to produce infant formula with improved mineral bioavailability by removing citrate from the milk feed. The process involves microfiltration to separate casein from the milk serum, followed by nanofiltration to remove monovalent ions like sodium and potassium. This leaves a retentate with reduced mineral content. Electrodialysis further removes divalent ions like calcium and phosphorus. The resulting milk serum protein concentrate is used in infant formula to provide a complete nutrition product with controlled mineral levels. The method allows adjusting mineral concentrations without affecting protein and fat.

Source

A method to make customizable dairy compositions by separating milk into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, and forward osmosis. The process involves ultrafiltering milk, nanofiltering the permeate, and forward osmosing the nanofiltrate permeate to concentrate minerals. These separated components are then mixed in varying proportions to create customized dairy compositions. The compositions can be further processed like pasteurization and packaging.

Source

A process to produce condensed milk that avoids cream separation during storage. The process involves nanofiltration of the skimmed milk to remove minerals and concentrate the proteins, followed by adding a portion of the cream back. This results in a concentrate that is then dewatered, buffered, homogenized, and pasteurized to make condensed milk. The nanofiltration removes minerals that can precipitate and separate as cream. Adding back a portion of the cream after nanofiltration prevents further cream separation during storage.

Source

A process for making condensed milk with improved taste by using nanofiltration to remove minerals from skim milk, adding back cream, concentrating, buffering, homogenizing, and pasteurizing. This separates minerals from proteins, concentrates the proteins, adds back cream, buffers to adjust pH, homogenizes, and pasteurizes to make condensed milk with better taste compared to conventional methods. The minerals are removed by nanofiltration through membranes with pore sizes of 500-1000 Da.

Source

A process to produce condensed milk with reduced mineral bitterness. The process involves separating the cream from the milk, ultrafiltering the skimmed milk to concentrate proteins and partially remove minerals, nanofiltering the permeate to remove more minerals, demineralizing the nanofiltrate, combining the demineralized skimmed milk, cream, and concentrated proteins, dewatering to a concentrate, adding carrageenan and buffer, homogenizing, and pasteurizing. This allows producing condensed milk with reduced mineral bitterness compared to traditional methods.

Source

Extracting high purity, microbiologically stable water from the permeate of nanofiltration of milk for use in dairy processing and cleaning applications. The method involves reverse osmosis treatment of nanofiltration permeate to reduce dry matter content to 0.03 g/100 g and specific electrical conductivity to 300 μS/cm. This allows the water to be used in dairy processes like membrane filtration and cleaning solutions without contamination.

Source

A method for producing lactose-free milk with reduced sweetness compared to conventional methods. The method involves using nanofiltration (NF) before hydrolyzing the milk with lactase. This reduces lactose content before hydrolysis, minimizing glucose and galactose formation. The NF steps also concentrate minerals. Measuring concentrations enables adjusting the NF permeate feed to lactose-free milk.

Source

A process for producing improved nutritional products like infant formula containing milk proteins and milk sugars. The process involves fractionating milk using microfiltration (MF) to separate casein and whey proteins. The casein-rich permeate is further processed through nanofiltration (NF) and electrodialysis (ED) to remove minerals like citrate. The resulting demineralized protein serum is used in the nutritional products. This reduces mineral content compared to prior art formulas. The process can also involve using NF to purify lactose from the MF permeate. The demineralized lactose and whey proteins are then added to the demineralized protein serum for the nutritional products. The process allows customization of mineral content in infant formula.

Source

Process to produce lactose-free milk with regular taste by using nanofiltration stages in addition to ultrafiltration and lactase hydrolysis. The process involves ultrafiltering milk to separate out the whey, followed by nanofiltration stages to further concentrate the solids. The nanofiltrate is combined with lactase-treated whey to make lactose-free milk. The multiple nanofiltration steps allow adjustment of lactose and mineral levels.

Source

Making a yogurt product with a whey-to-casein protein ratio similar to breast milk by starting with cow's milk and subjecting it to a mild heat treatment prior to fermentation. The process involves ultrafiltration, nanofiltration, and reverse osmosis to separate and concentrate the proteins. This allows adjusting the whey-to-casein ratio without denaturing the proteins as much as severe heat treatments like UHT. The resulting dairy composition is then heat-treated and fermented into yogurt with a similar protein ratio to breast milk.

Source

Preparing a fresh milk-grade human milk protein base for infant formula by adjusting the casein and whey protein ratios directly in the milk rather than using whey powders. The method involves sterilizing and defatting the milk, then gradual filtration through membranes with different pore sizes to separate the proteins. By varying the filtration pressures and membrane sizes, the casein and whey protein proportions can be controlled to match breast milk ratios.

Source

Preparing dairy compositions with enhanced mineral content using ultrafiltration, nanofiltration, and forward osmosis. The method involves ultrafiltration of dairy products to separate the permeate and retentate fractions. The permeate is further filtered through nanofiltration to produce a nanofiltration permeate fraction. This fraction is then subjected to forward osmosis to concentrate minerals. The concentrated minerals are combined with the ultrafiltration retentate and other components to create the final dairy composition. The forward osmosis step significantly increases mineral content compared to nanofiltration alone.

Source

Making yogurt with whey protein to casein ratio closer to human milk by fractionating cow's milk using membrane processes like ultrafiltration, nanofiltration, and reverse osmosis. The steps involve ultrafiltrating to separate whey and casein, nanofiltering the whey, reverse osmosing the casein, and combining the fractions before fermenting to make yogurt with a more human-like protein ratio.

Source

Filtering milk using a series of filtration steps to separate and concentrate various milk components for producing filtered dairy products with enhanced compositions. The filtration steps include wide-pore, ultra-filtration, nano-filtration, and reverse osmosis. The wide-pore filtration removes larger proteins like casein and beta-lactoglobulin, the ultra-filtration removes smaller proteins like alpha-lactalbumin, the nano-filtration removes lactose, and reverse osmosis removes water. The filtered components are then combined to create customized dairy products with altered nutritional profiles.

Source

Clearing a partial bovine milk protein hydrolysate from unwanted components. The clearing includes filtration of the partial hydrolysate using a membrane having a molecular cut-off in the range of 10-100 kDa, and recovering the filtrate comprising a cleared partial hydrolysate.

Source

A method to make dairy compositions using membrane filtration steps. The method involves ultrafiltration, reverse osmosis, and nanofiltration to separate components from milk. It starts by ultrafiltering milk to get a retentate and permeate. The permeate is then reverse osmosed to get a retentate with lactose and minerals, and a permeate. The retentate is nanofiltered to get a retentate with lactose and a permeate with minerals. These fractions are then combined in different ways to make the final dairy composition. The composition can be further heat treated and packaged. The membrane filtration steps allow separating milk into protein, fat, lactose, and mineral components, which can be blended in customized proportions to create dairy products with desired properties.

Source

Preparing a low-sugar high-protein milk product that can be achieved without external additive from the technical point of milk. The preparation includes carrying out first ultrafiltration treatment on raw milk to obtain first ultrafiltration trapped fluid and first ultrafiltration permeate, nanofiltration: carrying out nanofiltration treatment on the first ultrafiltration permeate to obtain nanofiltration trapped fluid and nanofiltration permeate; an optional fat separation step: fat separation is carried out on part of raw milk to obtain cream and sugar-containing skim milk, and the sugar-containing skim milk is subjected to second ultrafiltration treatment to obtain desugared milk; and a recombination step: mixing the first ultrafiltration trapped fluid, the nanofiltration permeate and the optional cream according to a certain proportion to obtain mixed feed liquid.

Source