The main components of milk account for 87-89% water, and the rest are nutrients: fat, protein, lactose, minerals, vitamins, enzymes, pigments, hormones, growth factors, organic acids, etc.
The lipid content in milk is approximately 2.8% to 4.0%, including fat, complex lipids, cholesterol, and fat-soluble vitamins; protein is about 2.8% to 3.4%, including casein (α, β, γ), whey protein (α-casein, β-casein, serum protein, immunoglobulin, etc.), lactoferrin, etc.; carbohydrates are about 3.4% to 5.4%, including lactose, glucose, oligosaccharides, etc.; minerals include ionic compounds such as sodium and calcium; pigments include carotene, lutein, riboflavin, etc. The components in raw milk vary in size, such as fat ranging from 0.1 to 10 micrometers, whey/protein ranging from 0.015 to 0.05 micrometers, casein ranging from 0.03 to 0.8 micrometers, and whey protein with a molecular weight greater than 10 KD (67KD/51KD/31KD/24KD/18KD/14KD); also including bacteria ranging from 0.75 to 1.25 micrometers, bacilli ranging from 2 to 5 micrometers, and spirillum ranging from 100 to 200 micrometers. Raw milk is rich in nutrients. If not sterilized promptly, it is particularly prone to spoilage.
The downstream products of the dairy industry include pasteurized milk, low-temperature sterile milk, concentrated milk, yogurt, cheese, whey protein powder, casein powder, lactose and its analogues, minerals, etc.
Membrane filtration has the characteristics of high filtration accuracy and low temperature without phase change. It is widely used in the dairy industry, mainly focusing on sterilization, defatting, protein classification, sugar removal, desalination, concentration, etc., including:
● Whole milk skimmed
Sterilization filtration of skimmed milk
Whole milk concentrate is used in cheese production.
● Skimmed milk desalination
Skimmed milk without lactose
Concentration of casein in skimmed milk
● Separation of casein and whey protein
Removal of residual fat in whey
● Production of whey protein in whey
● Production of lactose in whey
● Recovery of minerals from whey
● Production of concentrated yogurt
Milk has the characteristics of complex component types and high requirements for the final product. Bonan Technology has continuously conducted research on related materials, combining the material properties of various dairy products with membrane materials, precision, equipment and process parameter design. They have successfully solved numerous problems in milk product filtration (such as yield, filtration flux, clogging, concentration ratio, desalination, lactose removal, membrane cleaning, aseptic control, etc.), accumulating rich experience in membrane filtration and preparing products including sterilized skimmed milk, 2-4 times concentrated milk, casein concentrate solution, whey protein concentrate solution, sugar-free whey protein, salt-free whey protein, concentrated yogurt, etc.
With its rich engineering experience and separation purification expertise, Wuhan Bona is adept at overcoming technical challenges. It not only provides customers with high-quality equipment solutions but also offers excellent process solutions to alleviate their concerns and jointly promote industrial development.
