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Which of the following membrane separation technique would be most suitable for the reduction of bacteria in skim milk?

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Which of the following membrane separation technique would be most suitable for the reduction of bacteria in skim milk?

(a) Reverse osmosis

(b) Nano filtration

(c) Ultra filtration

(d) Membrane filtration

This question was posed to me in class test.

The origin of the question is Membrane Filter topic in section Building Blocks of Dairy Processing of Dairy Engineering

1 Answer

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Correct option is (d) Membrane filtration

Easiest explanation: MF in dairy industry is basically used for reduction of bacteria in skim milk, whey and brine, but also for defatting whey intended for whey protein concentrate (WPC) and for protein fractionation.

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