and provides profit to the producer. The standardization of milk is carried out by
using ultrafiltration membrane separation process, whereas microfiltration,
nanofiltration, and reverse osmosis membrane separation processes are commonly
used for the concentration and fractionation of the milk. These membrane-based
processes are alternative of conventional energy-intensive processes, such as heating
and evaporation. The output of these processes are used for the production of various
other milk products, such as concentration of milk results in the production of milk
concentrate that is used in the production of milk proteins of various concentrations
and other milk products; milk fractionation results in various products that are used
in the production of ice cream, cheese, and other milk proteins [1]. For example, the
outcome of the ultrafiltration membrane separation process for concentrating the
milk is used for the production of different types of cheese, namely, cream cheese,
feta cheese, and quark. Furthermore, the permeate part of this process is given to
reverse osmosis membrane separation process for lactose recovery, and the permeate
of this process is further used for flushing the whole system. Therefore, membrane
separation processes make it possible to use single fraction of milk to produce
various products, and the waste generated is negligible. Additionally, the advantage
of membrane separation processes is that they conserve the original taste, texture,
composition, and flavor of milk during all these processing of milk, which was not
possible with conventional techniques. Hence, membrane separation processes are
highly recommended in milk industry due to their efficiency, effectiveness, and
economy.
4.4 Milk Sterilization
Milk sterilization is an important task so as to preserve milk for longer duration.
Also, it is important to remove any foreign particles, agents, and microorganisms
from milk as they are responsible for its fouling and quality degradation. The milk
composition changes due to the presence of such impurities and use of conventional
sterilization techniques, such as heating that alters its taste and smell. Membrane
separation processes provide unaltered sterilization of milk without using any
energy-intensive process and degeneration of the milk quality [1]. This helps in
consumption and production of direct milk and milk products with original taste and
flavor. Therefore, membrane-based separation, purification, and sterilization of milk
are recommended.
4.5 Beer and Wine Production
Beer and wine are two alcoholic drinks used worldwide on a very large scale. That is
why they play an important role in the economy of any country. Further, there use
depends upon their quality and flavor. These two factors depend upon the production
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R. Singh et al.
using ultrafiltration membrane separation process, whereas microfiltration,
nanofiltration, and reverse osmosis membrane separation processes are commonly
used for the concentration and fractionation of the milk. These membrane-based
processes are alternative of conventional energy-intensive processes, such as heating
and evaporation. The output of these processes are used for the production of various
other milk products, such as concentration of milk results in the production of milk
concentrate that is used in the production of milk proteins of various concentrations
and other milk products; milk fractionation results in various products that are used
in the production of ice cream, cheese, and other milk proteins [1]. For example, the
outcome of the ultrafiltration membrane separation process for concentrating the
milk is used for the production of different types of cheese, namely, cream cheese,
feta cheese, and quark. Furthermore, the permeate part of this process is given to
reverse osmosis membrane separation process for lactose recovery, and the permeate
of this process is further used for flushing the whole system. Therefore, membrane
separation processes make it possible to use single fraction of milk to produce
various products, and the waste generated is negligible. Additionally, the advantage
of membrane separation processes is that they conserve the original taste, texture,
composition, and flavor of milk during all these processing of milk, which was not
possible with conventional techniques. Hence, membrane separation processes are
highly recommended in milk industry due to their efficiency, effectiveness, and
economy.
4.4 Milk Sterilization
Milk sterilization is an important task so as to preserve milk for longer duration.
Also, it is important to remove any foreign particles, agents, and microorganisms
from milk as they are responsible for its fouling and quality degradation. The milk
composition changes due to the presence of such impurities and use of conventional
sterilization techniques, such as heating that alters its taste and smell. Membrane
separation processes provide unaltered sterilization of milk without using any
energy-intensive process and degeneration of the milk quality [1]. This helps in
consumption and production of direct milk and milk products with original taste and
flavor. Therefore, membrane-based separation, purification, and sterilization of milk
are recommended.
4.5 Beer and Wine Production
Beer and wine are two alcoholic drinks used worldwide on a very large scale. That is
why they play an important role in the economy of any country. Further, there use
depends upon their quality and flavor. These two factors depend upon the production
16
R. Singh et al.