parajumpers wintermantel damen an effective way to food quality
Who we areWhat’s in foodProteinsFatsCarbohydratesFibre and starchesSugarsVits minsBioactivesIngredientsSaltSweetenersAdditivesFood safetyContaminantsMicrobiologicalChemicalRisk communicationSafe food handlingGood hygiene practicesCookingFood wasteRegulationCollaborationEU projectsActive projectsPast projectsNetworkConsumer researchPublications
In the food and beverage industries, membrane filtration is state of the art technology for clarification, concentration, fractionation (separation of components), desalting and purification of a variety of beverages. It is also applied to improving the food safety of products while avoiding heat treatment. Some examples of final products using this technique are fruit and vegetable juices, like apple or carrot; cheeses, like ricotta, ice cream, butter or some fermented milks; skimmed or low lactose dairy products; microfiltered milk; non alcoholic beers, wines and ciders, etc.
Ultrafiltration of milk represents the first real innovation in the history of cheese making,
offering substantial advantages to both manufacturers and consumers. carbohydrates, soluble vitamins and minerals). These losses have a considerable impact on the economics of the processing operation. Ultrafiltration is an effective means of recovering the by products, which can be used for further food formulations. At the same time the result is cheese products of higher nutritional value at a better price. Another application in cheese is the use of microfiltration to remove undesirable micro organisms from the milk used in the production of raw milk cheeses.
Classical techniques used to improve milk’s shelf life and safety are based on heat treatments, like pasteurisation and sterilisation. Those techniques modify some sensory properties of milk, for example its taste. Microfiltration constitutes an alternative to heat treatment to reduce the presence of bacteria and improve the microbiological safety of dairy products whilst preserving the taste. Fresh microfiltered milk has a longer shelf life than traditionally pasteurised fresh milk. There is also a new development in membrane technology manufacture, which leads to a similar hygienic safety as „thermisation“ of skimmed milk at 50C. This will allow the commercialisation of new milk, which can be stored at room temperature for six months and with a taste similar to fresh pasteurised milk.
On the one hand, filtration technology offers an efficient way to gain superior quality and safety without destroying the fundamental sensory qualities of the product. It removes unwanted ingredients like microorganisms, dregs or sediments that have a negative impact on product quality, making the final product more attractive in texture and increasing its shelf life. On the other hand, it may reduce some production steps and increase yield, has a high degree of selectivity, improves control over the production process and has low energy costs.
The development of filtration techniques and their distribution is not yet complete. There is continuing development of new applications based on the technique. New methods, in particular development of better and longer lasting membranes, offer new perspectives.