Milk Prism: membrane technology to separate milk into extremely pure product streams

摘要

Milk components have nutritional and functional values and sometimes even specific health-promoting properties. How can we ensure that they retain as much of their basic natural characteristics as possible during the processing of milk? Thanks to new membrane technologies developed by FrieslandCampina, we can now achieve this. We refer to these technologies as 'Milk Prism'. Milk processing has always been geared towards making key products in large quantities. Think, for example, of the combination of skimmed milk powder and cream/butter, or cheese, whey and cream/butter. It takes 10 kilogrammes of milk to make a single kilogramme of cheese. The remaining nine kilos consist of whey, a liquid rich in nutrients which is used in infant and toddler nutrition and medical food. These areas of application offer many new opportunities for milk and milk ingredients.