ABSTRACT
Membrane technology has become a prominent subpart of many processing operations in food industry. Nanofiltration is a pressure-driven technology and falls in between ultrafiltration and reverse osmosis. Due to unique nature of nanofiltration membrane such as charge-based separation, pressure, and mass transfer-driven separation, it has received more attention in dairy industry for processing of whey, recovery of nutritional ingredients, and treatment of effluents. However, fouling is the critical issue to be addressed. Modulating factors (such as membrane charge, pH, temperature and pressure, fouling) can be governed. This chapter discusses application of nanofiltration in dairy industry, in special attention to whey processing and lactate derivatives recovery.
