Table 6 Membrane types based on milk components in membrane separation process technology
From: Current status and challenges for cell-cultured milk technology: a systematic review
Membrane type | Pore size, nm | Molecular weight cut off (pressure) | Separation component (Size distribution, nm) | Reference |
|---|---|---|---|---|
Microfiltration | 100–10,000 100–200 | > 200 kDa (low, below 2 bar, 0.2 Mpa) | Fat globules (100–15,000) Casein micelles (20–300) | |
Ultrafiltration | 1–100 | 1–200 kDa (medium, 1–10 bar, 0.1–1 Mpa) | Casein micelles (20–300) Whey proteins (3–6) | |
Nanofiltration | 1–10 | 0.3–1 kDa (medium to high, 5–40 bar, 0.5–4 MPa) | Whey proteins (3–6) Hormones and antibiotics (0.25–0.5 kDa) | |
Reverse osmosis | < 1 | 0.1 kDa (high, 10–100 bar, 1–10 MPa) | Lactose and water (0.35 kDa) Hormones and antibiotics (0.25–0.5 kDa) |