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Microfiltration applied to dairy streams: removal of bacteria


Correspondence to: Leticia Fernández García Chemical Engineering and Environmental Technology Department, Faculty of Chemistry University of Oviedo C/ Julián Clavería 8, E-33006 Oviedo, Asturias, Spain.



Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances currently being made in the field. The cited literature indicates the strategies used to overcome the main drawbacks of this type of operation, the most common operating conditions employed and the reduction degree of bacteria obtained. Copyright © 2012 Society of Chemical Industry

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