Milk filtration and solutions

By using microfiltration membranes to intercept bacteria and other substances in milk, while other nutrients and moisture pass through the membranes, the damage to protein components caused by high-temperature processing can be avoided, thus extending the shelf life.

In addition, the microfiltration membrane not only intercepts bacteria in milk but also cells in it, which makes the quality of milk better. In the microfiltration membrane sterilization process, membrane separation technology and pasteurization process are often combined for production, which will result in the number of microorganisms in milk being far below the detection limit.

Membrane filtration technology can separate milk into its basic components, which can then be used to produce various products. Membrane filtration technology is also highly effective in removing bacteria and spores and is often used to adjust the protein and casein content in milk to standard levels.

By using ceramic microfiltration membrane equipment, bacterial synspores in milk can be effectively removed to obtain high-quality final products.