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Raw milk collected from dairy farms contains complex heterogeneous components including somatic cells, residual bacteria, microscopic dust, colloidal protein aggregates and uneven fat globules. Traditional milk purification relies on pasteurization, centrifugal degreasing and precision filtration, which cannot completely remove micro-impurities and often cause damage to natural milk flavor and active nutrients. Conventional thermal treatment also fails to standardize milk composition, resulting in unstable taste and quality differences between production batches. Cross-flow ultrafiltration membrane technology achieves low-temperature physical purification, bacterial removal and ingredient standardization of raw milk under mild operating conditions. It effectively eliminates microorganisms and micro-colloidal impurities while completely retaining natural milk nutrients and original flavor. This advanced physical processing method greatly improves milk safety, purity and product consiste
The global food and functional ingredient industry has a growing demand for high-purity concentrated egg white protein used in baking, sports nutrition, and emulsifier production. Traditional thermal concentration and vacuum evaporation will denature egg white protein, destroy emulsifying and foaming functional properties, and consume massive electricity. Cross-flow ultrafiltration membrane technology achieves low-temperature concentration relying on molecular screening, intercepting macromolecular egg albumin while permeating water and small-molecule mineral substances without phase change. This paper elaborates the membrane working principle, integrated skid structure, complete production process and industrial application strengths of egg white ultrafiltration concentration equipment. Compared with traditional thermal concentration equipment, industrial UF membrane systems retain complete protein activity, cut energy costs, and enhance raw material utilization rate, offering green l
Aiming at the technical pain points of traditional milk processing, this paper analyzes the practical application value of membrane separation technology in dairy industry. Combined with different membrane types including microfiltration, ultrafiltration and reverse osmosis, this study expounds the functions of impurity removal, sterilization, nutrient retention and component separation in raw milk treatment. Meanwhile, it summarizes the advantages of low temperature, energy saving, high safety and high separation efficiency of membrane technology, and illustrates its important role in diversified dairy product processing and production process optimization. It provides technical reference for dairy enterprises introducing efficient milk processing equipment.
