Many methods are being used to kill and remove spores from milk and whey. Spores are particularly difficult to get rid of, being robust and some resistant to pasteurization, UV and gamma radiation, freezing, dessication, and treatment with chemical compounds. However, these approaches downgrade the quality of the product considerably, consume energy, and affect the environment negatively.
An effective and environmentally friendly way to reduce the number of bacteria and spores drastically is the use of ceramic microfiltration, which ensures up to log 6 reduction. The bacteria and spores are removed from the product stream, along with bacterial enzymes and somatic cells.
- Up to log 6 reduction of bacteria and spores
- Bacteria and spores removed from the product
- Flexible and modular design
- Long membrane life 10+ years
- Easy to clean, membranes resistant to high pH and heat sterilizing
- Increased product safety
- Improved product quality
- Reduced product loss
- Low heat, high quality ingredients
- Low maintenance costs
- Improved process economy