Reverse Osmosis Applications in Milk Processing

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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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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Pasteurized milk containing probiotics with extended shelf life and improved nutritional value. The probiotic combination is Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus paracasei in specific ratios. The milk is prepared using steps like RO membrane concentration, sterilization separator, microfiltration membrane sterilization, and pasteurization. This improves bactericidal effect while protecting milk components. The probiotic combination and processing steps extend the shelf life to 20 days compared to traditional pasteurization.

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A process for producing powdered milk that allows sustainable, profitable milk powder production from smaller-scale farms and collection areas. The process involves maturing milk fractions at the farm, collecting them, concentrating at a central site, and drying at a remote site. This decouples collection from drying, allowing economical drying at a distance from farms. The maturation step improves powder quality. The multi-stage reverse osmosis concentration and remote drying enable efficient use of drying equipment. The method also involves pasteurization and skimming.

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Process for producing powdered milk that is viable and sustainable for small-scale milk processing operations in areas with lower milk production. The process involves collecting matured whole milk fractions from multiple dairy farms, concentrating the milk using reverse osmosis, and drying it at a remote site. This allows using larger drying facilities with economies of scale, even in areas where farm sizes are smaller. The key steps are: collecting matured milk fractions from farms, concentrating the milk via reverse osmosis, and drying the concentrated milk at a remote site.

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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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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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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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Method for concentrating human milk oligosaccharides (HMOs) like 2'-fucosyllactose (2'-FL) using reverse osmosis membranes to achieve higher concentrations without thermal degradation. The HMO solution is concentrated to final osmotic pressures of at least 70 bar using reverse osmosis membranes like dairy RO membranes. This allows concentrating HMOs like 2'-FL to higher levels without evaporation, reducing thermal load and product losses compared to evaporation.

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Zero lactose, zero sucrose milk product that meets consumer demand for lactose intolerance and sugar reduction without artificial sweeteners. The milk is prepared by concentrating raw milk through reverse osmosis to raise lactose content, then hydrolyzing lactose using lactase. This provides natural, full sweetness without added sugars or sweeteners. The lactose-free milk has lactose levels below 0.5g/100mL. The process involves reverse osmosis concentration, lactase hydrolysis, and post-treatments like microfiltration sterilization.

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A method to produce milk permeate powder with reduced mineral fouling and improved process efficiency. The method involves injecting carbon dioxide into the permeate stream during reverse osmosis concentration. This reduces mineral fouling during concentration and allows higher mineral removal during subsequent steps like heat treatment and crystallization. The CO2-injected permeate can then be dried to produce the powder. The CO2 is added at a flow rate of 1 L/min per L/min of permeate through the RO.

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Preparing concentrated dairy products like milk using membrane filtration that avoids issues like flavor degradation, precipitation, and fat separation during concentration. The method involves optimizing protein concentration, lactose ratio, and sterilization conditions to increase the content of flavor compounds like 2.3-pentanedione. This is done by combining processes like low-temperature enzyme sterilization, steam immersion stabilization, and aseptic homogenization with reverse osmosis and ultrafiltration concentration. By controlling the protein:lactose ratio during concentration, it allows higher flavor substance levels in the concentrated product.

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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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Concentrating dairy products like milk using reverse osmosis membranes to achieve higher concentrations compared to traditional methods like evaporation or conventional reverse osmosis. The process involves a two-stage reverse osmosis concentration with lower pressure in the first stage followed by higher pressure in the second stage. This allows higher concentrations to be achieved without the negative impacts of high-temperature evaporation or excessive pressure in conventional reverse osmosis. It reduces energy consumption, avoids heat damage to dairy products, and prevents excessive microbial growth during concentration compared to traditional methods.

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A method for preparing normal temperature milk with high protein content and high active substance content. The method involves separating cream and skim milk from raw cow's milk, then treating the skim milk through filtration and concentration steps to extract the active components. The extracted components are mixed with the cream and sterilized to make the final high-protein, high-active milk. The steps include microfiltration, diafiltration, ultrafiltration, and reverse osmosis to concentrate and separate the active substances. The sterilization is done using physical methods like microfiltration or absolute sterilization instead of heat pasteurization.

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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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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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Concentrating dairy products like cow milk using a two-stage reverse osmosis process with lower pressure followed by higher pressure. This allows higher concentration compared to conventional reverse osmosis without needing evaporation or forward osmosis. The lower pressure stage uses a predetermined first pressure. The higher pressure stage uses a second, higher pressure. The lower pressure stage reduces fouling and membrane clogging. The higher pressure stage further concentrates the milk. This two-stage process enables higher dairy product concentration compared to single-stage reverse osmosis. It also reduces energy consumption and avoids heat treatment issues compared to evaporation or forward osmosis.

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