Milk sterilization using membranes

For many years, man has recognized nutrition value and role of milk. Since milk has excellent characteristics as food, it can be contaminated rapidly. If health factors are not considered during different stages such as transportation, processing, distributing and consuming, it can be epidemic factor of diseases and various effects from animal to human and vice versa. Using various methods of milk purifying such as thermal methods (pasteurization, sterilization and termisation), UV, super critical fluid, electric energy (pulsed electric field) is required. One of the most important methods is using the membrane processes. Each of the above methods has its own advantages and disadvantages. Although these techniques decrease microbial load, they negatively affect the organolipitic and nutritional properties of milk. However application of membrane processes declines the problems associated with the other methods and provide high quality product without decreasing nutritional value.