Info

Eggnog

30 min 155°F

25 s

175°F

2.0 s

280°F

Ice cream mix

Strictly on viscosity

15 s

180°F

2.0 s

dustries, among which are concentration of milk before cheese making and concentration of whey before drying.

Microfiltration. Membranes are used to selectively separate particles with molecular weights >200,000. This allows for the separation of proteins and bacteria. This technology has been used for the cold pasteurization of milk.

Nanofiltration. Nanofiltration falls between ultrafiltration and reverse osmosis. It removes particles with molecular weights of 300 to 1,000. It can therefore be used for demineralization as well as concentration of whey. It can also be used for the removal of salt from salty whey.

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