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Membrane Processing of Milk

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Robinson: Modern Dairy Technology

Abstract

Membrane processes such as microfiltration, ultrafiltration, reverse osmosis and electrodialysis can be used to modify the composition of milk. In the past 25 years membrane technology has advanced sufficiently to permit operation on an industrial scale.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    A. S. Grandison

  2. Formerly of National Institute for Research in Dairying, Shinfield, Reading, UK

    F. A. Glover

Authors
  1. A. S. Grandison
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  2. F. A. Glover
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    R. K. Robinson

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© 1994 Springer Science+Business Media Dordrecht

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Grandison, A.S., Glover, F.A. (1994). Membrane Processing of Milk. In: Robinson, R.K. (eds) Robinson: Modern Dairy Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2057-3_6

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  • DOI: https://doi.org/10.1007/978-1-4615-2057-3_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5853-4

  • Online ISBN: 978-1-4615-2057-3

  • eBook Packages: Springer Book Archive

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