Microfiltration applied to dairy streams: removal of bacteria.

@article{Garca2013MicrofiltrationAT,
  title={Microfiltration applied to dairy streams: removal of bacteria.},
  author={Leticia Fern{\'a}ndez Garc{\'i}a and Silvia {\'A}lvarez Blanco and Francisco A Riera Rodr{\'i}guez},
  journal={Journal of the science of food and agriculture},
  year={2013},
  volume={93 2},
  pages={187-96}
}
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… CONTINUE READING

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