Tag: Microfiltration

According to manufacturers and dairy experts, standard microfiltration primarily removes bacteria and spores to extend shelf life, but it does not remove enough of the smaller lactose molecules to make milk lactose-free. In contrast, ultrafiltration or the addition of lactase enzyme is required to produce a low-lactose or lactose-free product.

While regular pasteurized milk typically lasts about two weeks, unopened filtered milk can remain fresh for up to 45-60 days when kept refrigerated. This surprising longevity is thanks to an advanced dairy processing technique known as microfiltration.

Did you know that micellar casein constitutes approximately 80% of the protein found in cow's milk? We delve into what is micellar casein made of and how a gentle, non-chemical process preserves its unique, slow-digesting properties for maximum benefit.

According to Cravendale's official website, their milk can last up to three weeks unopened and seven days once opened, which is significantly longer than standard fresh milk. So, why does Cravendale milk last so long? The secret is a fine ceramic microfiltration process that purifies the milk before pasteurization, removing more of the bacteria that causes it to spoil.

Filtered milk is produced through an advanced membrane process to create a product with a significantly extended shelf life and often a cleaner taste. So, what is removed from filtered milk besides the spoilage-causing bacteria, and how do different filtration methods impact the final product's composition?

Around 65% of the global population has a reduced ability to digest lactose, making traditional whey a challenge for many. So, what makes clear whey clear and not a traditional milky shake?

Did you know that whey isolate, a popular protein supplement, is actually a byproduct of cheese production? The journey from humble cow's milk to this highly purified powder is a complex process of separation and advanced filtration, resulting in a protein source that is over 90% pure.

According to the Canadian Food Inspection Agency, the abbreviation "M.F." on dairy products specifically stands for "milk fat," indicating the percentage of fat content in the product. This common food label can, however, mean several different things depending on the product, from dairy content to manufacturing information, and understanding the context is crucial for making informed purchasing decisions.