Tag: Membrane filtration

Over one-quarter of U.S. households purchase Fairlife products, which are known for their enhanced nutritional profile, including higher protein and lower sugar content. This unique composition is achieved not by adding protein powders, but by a revolutionary, patented cold-filtration process that separates and concentrates the naturally occurring milk components. This article explains how Fairlife separates the different ingredients when making their protein milk to achieve its distinct nutritional benefits.

Did you know that membrane technology is responsible for producing about 20-30% of the food processing membranes annually on a global basis? While 'membrane food' isn't a type of dish, it refers to food products that undergo membrane filtration, a key processing method in modern food science.

According to research published in the *Journal of Membrane Science*, ultrafiltration can recover up to 95% of the liquid whey as permeate during whey protein concentration. This byproduct is created through a complex, multi-step process that transforms the watery dairy stream from cheese-making into a valuable, lactose-rich ingredient for various industries.

According to dairy processing experts, ultrafiltration is an advanced technique that concentrates milk's protein content while filtering out smaller molecules like lactose and water. This precise process creates products with a unique nutritional profile, raising the question: what does ultra-filtered protein mean for your diet, and what are its key advantages?

According to industry research, the global market for lactose-free products is one of the fastest-growing segments within the dairy industry, driven by rising consumer demand for digestible options. The technology enabling this growth, ultrafiltration, plays a key role, but its exact effect on lactose can be misunderstood.

According to the CDC, between 1998 and 2011, 79% of dairy-related disease outbreaks in the U.S. were due to raw milk or raw milk products. Understanding the difference between ultrafiltration and pasteurization is crucial for comprehending modern food safety and processing techniques, particularly in the dairy industry. These two methods serve distinct purposes and operate on fundamentally different principles to ensure product quality and safety.

An estimated 65% of the global population experiences a reduced ability to digest lactose after infancy, prompting the development of specialized dairy products. So, can lactose be removed from cow's milk to make it more digestible? Yes, through enzymatic and filtration methods, manufacturers effectively produce lactose-free milk for those with lactose intolerance.

Soybeans are a complete protein source, containing all nine essential amino acids. Learning how to extract protein from soybean is a key process for creating a wide range of protein-rich products for human consumption.

Over 65% of all dairy-related food ingredient publications focus on the fractionation of milk components. Milk fractionation is a crucial industrial process that separates milk into its valuable individual components, allowing for the creation of a wide range of specialized dairy products and functional ingredients.

According to nutrition experts, ultra-filtered milk boasts significantly higher protein and less sugar than traditional milk, a result of an advanced membrane filtration process. This innovation raises a key question for many consumers: why have filtered milk and what advantages does it offer over standard dairy?