Milk is a complex colloidal suspension containing many classes of different size components (salts, soluble proteins, casein micelles, fat globules, microorganisms, etc. (see Table 1)) which can be well separated from others according to their size or charge, thanks to membrane techniques (Brans et al. 2004; Pouliot 2008; Gésan-Guiziou 2010).
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Brans G, Schroën CGPH, van der Sman RGM, Boom RM (2004) Membrane fractionation of milk: state of the art and challenges. J Membr Sci 243:263–272
Gésan-Guiziou G (2010) Separation technologies in dairy and egg processing. In: Rizvi SSH (ed) Separation, extraction and concentration processes in the food, beverage and nutraceutical industries. Woodhead Food Series, Oxford, pp 341–380
Pouliot Y (2008) Membrane processes in dairy technology – from a simple idea to worldwide panacea. Int Dairy J 18:735–740
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Belleville, MP. (2016). Fractionation of Milk by Membrane Operations. In: Drioli, E., Giorno, L. (eds) Encyclopedia of Membranes. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-44324-8_246
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