Application of Membrane Separation and Membrane Concentration Technology in Tibetan Tea Extracts

Membrane technology including ultrafiltration and nanofiltration is widely applied for desalting and lactose reduction of skim milk powder. Under low-temperature physical separation, proteins are retained while soluble mineral salts and most lactose pass through the membrane. It avoids thermal damage to milk nutrients and flavour compared with traditional evaporation and ion exchange. Optimized diafiltration helps achieve stable desalting and de-lactose efficiency. Proper CIP control relieves membrane fouling. This green process lowers energy cost and supports clean-label low-lactose dairy ingredients for infant food, functional nutrition and export markets.