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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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A more efficient method for producing milk sugar, specifically lactose, by in-line crystallization with reduced energy consumption and lower lactose loss compared to existing methods. The method involves ultrafiltration of skim milk, nanofiltration of permeate, thickening, crystallization, and drying. The nanofiltration is followed by diafiltration to 70-90% demineralization and 20-27% dry matter content. This allows achieving the required demineralization level without using energy-intensive electrodialysis. The nanofiltrate is then condensed, heated, and crystallized in two stages for lactose recovery.

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Flow membrane filtration system for processing bovine colostrum that enhances nutrient absorption and immune benefits while reducing hot water usage. The system has multiple stages of filtration starting with enzymatic hydrolysis to break down colostrum proteins. This hydrolyzed colostrum is then circulated through a nanofiltration membrane device with temperature control to selectively filter and separate components. The filtered colostrum is discharged and stored. The system uses valves to control flow and enable multiple filtrations.

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A multi-stage filtration process to separate and concentrate different components of milk to create specialized dairy products. The process involves filtering milk through wide-pore, ultra-filtration, nano-filtration, and reverse osmosis membranes to selectively remove and retain different milk proteins, lactose, and minerals. The separated components can be combined in customized ratios to produce filtered dairy products with enhanced nutritional profiles.

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Making yogurt with compositional attributes of human milk by starting with cow's milk and using filtration steps to concentrate and separate the proteins. The process involves ultrafiltration, nanofiltration, diafiltration, and reverse osmosis to separate and concentrate the proteins. The resulting dairy composition is heated and fermented to make yogurt with a protein ratio similar to human milk. The mild heat treatment preserves protein quality compared to traditional yogurt making.

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A method for making dairy compositions using ultrafiltration, nanofiltration, and forward osmosis. The method involves ultrafiltering a milk product to produce a UF permeate fraction and a UF retentate fraction. The UF permeate fraction is then nanofiltered to produce a NF permeate fraction and a NF retentate fraction. The NF permeate fraction is subjected to forward osmosis to produce a mineral concentrate. The UF retentate fraction, mineral concentrate, water, and a fat-rich fraction are combined to form the dairy composition.

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A method to prepare milk oligosaccharides using whey as a starting material. The method involves multiple filtration steps to concentrate and purify the oligosaccharides. It starts with ultrafiltration of whey to remove proteins, followed by nanofiltration to remove water and lactose. Chromatography separates out the oligosaccharides while removing lactose. Desalination removes any residual salt. The resulting milk oligosaccharide powder can be used in foods and supplements as a replacement for expensive human milk oligosaccharides.

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A method to make dairy compositions with enriched minerals and reduced lactose for specific applications. The method involves a multi-stage filtration process using ultrafiltration, nanofiltration, reverse osmosis, and electrodialysis. Skim milk is ultrafiltered to separate permeate and retentate fractions. The permeate is nanofiltered to produce more permeate and retentate fractions. The nanofiltrate permeate is further processed through reverse osmosis. The nanofiltrate retentate and reverse osmosis retentate are combined with the ultrafiltrate retentate to form the final dairy composition. Electrodialysis is used to enrich minerals from the nanofiltrate retentate. This allows recovering minerals that would otherwise be lost. The lactose stream from reverse

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Obtaining a hypoallergenic milk protein concentrate free from veterinary drug residues and low in lactose using a multi-stage membrane filtration process. The method involves exposing skim milk at cold temperatures for 12-48 hours, followed by filtration with ceramic membranes of progressively smaller pore sizes: 800 nm, 100 nm, and 10-20 nm. This separates and concentrates milk proteins while removing lactose and drug residues.

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A process for depleting perchlorate from milk using nanofiltration. The process involves subjecting perchlorate-contaminated milk to nanofiltration to remove perchlorate while retaining other milk components. The nanofiltration step uses a membrane with a molecular weight cutoff between 100-1000 Daltons. The perchlorate-depleted retentate fraction can be used to make infant formula.

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A method to produce a milk protein concentrate with low lactose content and free of veterinary drug residues. The method involves a multi-stage membrane filtration process. It uses microfiltration with ceramic membranes of 800 nm and 200 nm pore sizes followed by diafiltration with ceramic membranes of 10-20 nm pore sizes. This sequence removes lactose, separates milk proteins, and eliminates drug residues from the milk.

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Preparing milk oligosaccharides from whey using ultrafiltration, nanofiltration, chromatography, and desalination steps. The method involves repeatedly filtering whey to remove proteins, concentrating the filtrate by nanofiltration, separating oligosaccharides from lactose by chromatography, and desalting the purified oligosaccharides. This allows isolating bovine milk oligosaccharides like sialyllactose for use as prebiotics.

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Process to produce lactose-free milk with regular taste by using nanofiltration and ultrafiltration steps. The process involves ultrafiltration to concentrate lactose, then nanofiltration to further concentrate minerals while removing lactose. The ultrafiltrate is hydrolyzed to reduce lactose. The nanofiltrate and hydrolyzed ultrafiltrate are combined to create lactose-free milk. This allows reducing lactose without excessive sweetness.

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Preparation of milk oligosaccharides from whey for use in food products like infant formula as a replacement for galactooligosaccharides and fructooligosaccharides. The method involves multiple steps of filtration and chromatography to selectively separate and concentrate the milk oligosaccharides, like sialyllactose, from lactose. The steps are microfiltration, ultrafiltration, nanofiltration, reverse osmosis, chromatography, and desalination. The resulting oligosaccharide powder can be used in foods to provide prebiotic benefits.

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Filtration permeates consist of a co-product during the milk concentration on a filtration membrane (ultrafiltration, microfiltration or nanofiltration).

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Normal-temperature lactose-free yoghurt that is suitable for any, and is mellow in taste and high in nutritive value. The yoghurt is removed by a two-step method by combining a separation selective physical separation technology with a biological engineering technology of homofermentation and heterofermentation of lactobacillus by taking raw milk as a raw material through an ultrafiltration membrane and a nanofiltration membrane, so that the lactose content in the yoghurt reaches lactose-free standard (lactose is less than or equal to 0.5 g/100g).

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Producing concentrated milk that improves the flavor and taste of a high-protein milk product. The milk is separated from the raw milk or whole milk in a manner known per se to obtain a skim milk fraction and a cream fraction, and nanofiltration of the skim milk fraction obtained from step (a) and obtaining a mineral enriched permeate P1 and a partially demineralized and protein enriched retentate R1; mixing retentate R1 with at least part of the cream fraction resulting from step (a); dehydrating the mixture resulting from step (c) to obtain a concentrate; mixing the concentrate from step (d) or the mixture from step (c) with a buffer comprising or consisting of at least one phosphate and at least one hydroxycarboxylic acid salt to obtain a mixture; and pasteurizing the mixture to obtain a concentrated milk protein solution.

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A process to produce lactose-free milk without adding water or other non-milk components. The process involves pasteurizing and skimming the milk, enzymatically hydrolyzing the skimmed milk, microfiltration, ultrafiltration, and nanofiltration steps to separate the components. The final step is a combination of selected fractions from the previous steps to create lactose-free milk with similar taste to starting milk. The key is using specific membrane sizes in the nanofiltration steps to remove lactose while retaining flavor components.

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A method to make a dairy composition by separating dairy products into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, diafiltration, and osmosis techniques. The method involves ultrafiltering dairy, reverse osmosing the permeate, nanofiltering the reverse osmosis retentate, and combining the ultrafiltration retentate, nanofiltration permeate, and optionally other fractions like reverse osmosis permeate and fat-rich fraction. This allows customizable dairy compositions with varying protein, fat, carbohydrate, and mineral content.

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A method for producing nutritional products like infant formula with reduced mineral content and enhanced bioavailability by selective removal of minerals like calcium, magnesium, and phosphorus. The process involves multiple filtration steps using membranes like microfiltration, nanofiltration, and electrodialysis. It starts with skim milk or concentrated skim milk as the dairy feed. The milk is first microfiltered to separate the casein micelles and whey proteins. The casein-rich retentate is further filtered using nanofiltration to remove minerals and whey proteins. The resulting product has reduced mineral content. It can then be electrodialyzed to further reduce minerals like calcium and phosphorus. The final product contains enhanced levels of milk proteins and saccharides like lactose, but reduced minerals for improved bioavailability.

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A ceramic membrane made of silicon carbide for separating agents from a medium like dairy products. The membrane has high durability and separation efficiency, especially for separating fats, proteins, and reducing contaminants like salts and lactose. The membrane is made of 95% or more silicon carbide, optionally with a stabilized zirconia coating. It has a pore size around 0.3 nm and thickness of 10-20 nm. The membrane separates agents at low pressure, like 0.5 bar, and temperatures around 70°C. Recycling the retentate and centrifugation steps are also used.

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Improved process for producing nutritional products like infant formula with reduced mineral content compared to conventional methods. The process involves fractionating milk using microfiltration (MF) to separate casein and whey proteins. The casein stream is further processed by nanofiltration (NF) to remove ions like citrate. The lactose-containing stream is also desalinated by NF to remove minerals. The demineralized whey and lactose streams are combined with the MF casein stream to make the nutritional product with reduced mineral content. This avoids adding minerals back during product preparation.

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A process to reduce perchlorate levels in milk and infant formula by nanofiltration. The process involves subjecting perchlorate-containing milk to nanofiltration to separate out a depleted retentate fraction with reduced perchlorate compared to the original milk. This fraction can then be used in infant formula production instead of the original milk. The nanofiltration membranes used have specific characteristics like high rejection of lactose, protein, magnesium, and calcium, and can deplete chlorate and bromide as well.

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An improved process for producing demineralized nutritional products like infant formula by selectively removing citrate from milk components during processing. The process involves fractionating milk using microfiltration (MF) to separate micellar caseins and whey proteins. The casein fraction is further concentrated using nanofiltration (NF). The NF retentate is desalinated using electrodialysis (EDI) to remove minerals. This demineralized casein serum is combined with the whey proteins and lactose to create a citrate-reduced infant formula. The process involves using NF membranes with specific pore sizes to remove citrate without removing lactose.

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Concentrated milk that is safe and good for consumption by consumers. The milk is separated from the raw milk by using a screen mesh, a Nanofiltration (NF) membrane, and a cold net milk treatment to obtain a cold clean milk.

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A method to make yogurt with protein content similar to breast milk. It involves filtering cow's milk to separate proteins, then combining and fermenting the filtered components to make yogurt with a weight ratio of whey protein to casein protein from 40:60 to 80:20. The filtration steps include ultrafiltration, nanofiltration, diafiltration, and reverse osmosis to separate and concentrate proteins.

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Making a yogurt with a protein ratio similar to breast milk by starting with cow's milk, ultrafiltrating it to separate whey and casein, then further processing the fractions through nanofiltration, reverse osmosis, and diafiltration steps to concentrate and separate the proteins. The processed fractions are then combined, heat treated, and fermented to make the yogurt with a protein ratio of 40-80% whey to 60-20% casein.

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A process for producing a lactose-rich liquid composition from dairy protein compositions like whey or milk ultrafiltration permeates. The process involves treating the dairy protein composition, like whey, through ultrafiltration to separate the proteins and obtain a permeate rich in lactose. The permeate is then treated further to remove minerals and concentrate the lactose content. The final step is evaporating and drying the concentrated lactose solution to produce lactose powder. The lactose-rich liquid composition can also be used as a beverage or food ingredient. The treatment steps include ultrafiltration, ion exchange resins, electrodialysis, nanofiltration, adsorption, and reverse osmosis.

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A process to produce infant formula and other nutritional products containing lactose, milk proteins, and minerals in a controlled ratio. The process involves fractionating a milk feed using microfiltration (MF) and nanofiltration (NF) to separate and concentrate milk proteins and lactose. The MF permeate stream is further processed through NF to remove ions like calcium, magnesium, sodium, potassium, and chloride. This allows producing a demineralized milk serum protein product with lactose that can be used in infant formula without adding minerals. The process ensures consistent mineral content in the final product, avoiding variation from milk feeds.

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A process for depleting perchlorate from milk to produce a perchlorate-free milk product. The process involves subjecting milk to nanofiltration to separate the perchlorate from the milk components. The nanofiltration step removes perchlorate from the milk while retaining other milk components. The perchlorate-depleted milk can then be used to make infant formula.

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Preparing milk compositions by separating dairy products into protein, fat, carbohydrate, and mineral components using ultrafiltration, nanofiltration, diafiltration, and reverse osmosis techniques. The method involves ultrafiltration of milk, nanofiltration of the ultrafiltrate, reverse osmosis of the nanofiltrate, and combining fractions like the ultrafiltrate retentate, nanofiltrate permeate, and reverse osmosis permeate to create a customized milk composition.

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