title: Microfiltration applied to dairy streams: removal of bacteria.
abstract: Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances currently being made in the field. The cited literature indicates the strategies used to overcome the main drawbacks of this type of operation, the most common operating conditions employed and the reduction degree of bacteria obtained.
authors.affiliation: Chemical Engineering and Environmental Technology Department, Faculty of Chemistry, University of Oviedo, C/ Julián Clavería 8, E-33006, Oviedo, Asturias, Spain. leticiafernandeziq@gmail.com
authors.forename: Leticia
authors.initials: L
authors.lastname: Fernández García
authors.forename: Silvia
authors.initials: S
authors.lastname: Álvarez Blanco
authors.forename: Francisco A
authors.initials: FA
authors.lastname: Riera Rodríguez
mesh_terms: D000818:Animals; D002417:Cattle; D003612:Dairying / Q000379:methods*; D005374:Filtration / Q000295:instrumentation / Q000379:methods* / Q000639:trends; D005506:Food Contamination / Q000517:prevention & control; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D006090:Gram-Negative Bacteria / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000254:growth & development; D050296:Microbial Viability; D008892:Milk / Q000382:microbiology*; D061352:Pasteurization