Removal of bacteria and

spores from milk, using

membrane filtration

White Paper

APV Membrane Filtration

Table of Contents
EXECUTIVE SUMMARY - - - - - - - - - - - - - - - - - - - - - - 3
INTRODUCTION TO SPX FLOW TECHNOLOGY - - - - - - - - - - - 3
Vision and commitment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Customer focus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
GENERAL MEMBRANE PRINCIPLES - - - - - - - - - - - - - - - - 4
APPLICATION - DRINKING MILK - - - - - - - - - - - - - - - - - - 8
APPLICATION - CHEESE MILK - - - - - - - - - - - - - - - - - - 10
DAILY OPERATION - - - - - - - - - - - - - - - - - - - - - - - - 11
ALTERNATIVE PROCESSES - - - - - - - - - - - - - - - - - - - 11
CONCLUSION - - - - - - - - - - - - - - - - - - - - - - - - - - 11

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APV Membrane Filtration

EXECUTIVE SUMMARY

INTRODUCTION TO SPX
FLOW TECHNOLOGY

Removing bacteria and spores from milk using filtration

VI S ION AN D COM M ITM E NT

makes sense in cases where the temperature surviving flora

SPX's Flow Technology segment designs, manufactures

is a limiting factor and a high temperature treatment of the

full milk flow is not appropriate.
The most successful filtration technology area until now is
microfiltration using ceramic membrane elements. These

and markets process engineering and automation solutions

to the dairy, food, beverage, marine, pharmaceutical and
personal care industries through its global operations.

membrane elements have a rather precise and narrow pore

We are committed to helping our customers all over the

size distributions and they are resistant to most cleaning

world to improve the performance and profitability of

chemicals as well.
The major applications in the dairy business today are
cheese and drinking milk microfiltration. The skim milk is
filtered and the cream phase is given a high temperature
treatment. In cheese making, the filtration process can make
it possible to produce cheese without relying on nitrate for
preservation . The shelf life of fresh white drinking milk types
can be improved when the number of bacteria and spores
has been reduced using microfiltration.
In some cases bacteria and spore removal using membrane
filtration is also used in milk and whey process lines for
dairy ingredients. Often there are tight limits to the bacteria

their manufacturing plant and processes. We achieve this

by offering a wide range of products and solutions from
engineered components to design of complete process
plants supported by world-leading applications and
development expertise.
We continue to help our customers optimise the
performance and profitability of their plant throughout its
service life with support services tailored to their individual
needs through a coordinated customer service and spare
parts network.

content of these products and they are at the same time

sensitive to heat treatment and this is where membrane

C U S TO M E R F O C U S

filtration comes into the picture.

Founded in 1910, APV, an SPX Brand, has pioneered

In general the product will get an improved bacteriological

groundbreaking technologies over more than a century,

quality making it suitable for a wider market approach.

setting the standards of the modern processing industry.

The microfiltration process is sensitive to variations in the

feed pretreatment and quality. It is therefore necessary to
evaluate the whole process line to make the most value of
the investment.

Continuous research and development based on customer

needs and an ability to visualise future process requirements
drives continued mutual growth.

SPX Flow Technology is ready to contribute with expertise to

support Your process development and product improvement
projects. We understand the need for standing out from the
crowd and can offer development agreements to have Your
process pilot tested under optimized conditions e.g. in the
SPX Innovation Center in Silkeborg, Denmark. It is also a
possibility to purchase or rent a pilot unit in order to perform
pilot testing in-house on the real feed product.
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APV Membrane Filtration

GENERAL MEMBRANE PRINCIPLES

Cross flow micro filtration can be used for removing bacteria

and spores from skim milk. It is a process where a flow
parallel to the membrane surface keeps the membrane
surface free from blockage by the components which are
held back by the membrane. Like with other membrane
separation processes the flux or the efficiency of the
membrane is influenced mainly by the feed quality, the
retentate quality and the flow and pressure conditions at the
membrane surface. In a production environment an efficient
cleaning of the membranes after production is of highest
importance.

Fig 1. MF loops

Bacteria cells have about the same physical size as the fat globules of the milk. It is therefore difficult to separate the two in an efficient
way using membrane filtration. For this reason the milk is typically separated into a skim milk phase and a cream phase. The skim
milk is filtered and the cream is given a temperature treatment where after the two can be mixed back together. The retentate or the
bacteria phase from the filter can be reintroduced into the stream in different ways to reduce process losses.

Feed

Retentate

Permeate

Fig 2. Cross flow filtration

The temperature/time combination of the cream phase heat treatment is often designed to give a reduction equal to what is obtained
by the filtration of the skim milk. The heat treatment of the cream is normally performed with indirect heating in a plate heat exchanger.
If the bacteria phase from the filter is reused after a high temperature treatment one must expect e.g. a higher level of protein
denaturation in the final product.
4

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APV Membrane Filtration

GENERAL MEMBRANE PRINCIPLES

Micron

0.001

0.01

0.1

Molecular weight
MW

200

20,000

100,000 500,000
Immunoglobulins

Ions

Salts
Raw milk
components

1.0

Rennet
enzyme

NPN

10

1000

100

Fat
globules
Casein
micelles

Yeast, mould

Betalactoglobulin
Lactose

Pore size ranges

RO

Bacteria

BSA

Alphalactalbumin

Somatic
cells
UF

NF

MF

Fig 3. Dairy membrane filtration range

Membranes with pore sizes in the micro filtration pore size range are relative
sensitive to fouling caused by the trans-membrane pressure drop. Changes

6.0

in the size distribution of casein micelles and fat globules can affect the
membrane performance. Colloids with a size close to the cut-off value of the

4.0

membrane will get caught and obstruct the passage of smaller components.
This will put extra load on the still unblocked membrane area and increase
the danger of further blocking of the membrane pores.

Fig 4. Indication of colloid size distribution in milk sample

2.0

0.0
0.01

0.10

1.0

Unwanted changes in the physical or chemical conditions in the skim milk can affect the efficiency of the membranes. The degradation
of the milk components can be the final factor pushing the membrane beyond its limit. Attempts to influence the bacteriology of the
raw milk before filtration (eg through addition of chemicals) will in many cases also influence the physical and chemical conditions in
the milk and thereby the membrane efficiency.

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APV Membrane Filtration

GENERAL MEMBRANE PRINCIPLES

C A PA C I T Y PA R A M E T E R S

R U N N I NG TI M E

M E M B RAN E FLUX

G O O D R AW M I L K Q UA L I T Y
T I G H T E R M E M B R A N E M AT E R I A L
E F F I C I E N T M I L K FAT S E PA R AT I O N
LO W A I R C O N T E N T O F M I L K

Table 1. Example of factors influencing membrane capacity

It can be beneficial to change filtration temperature on the run during production to optimize running time. In such cases the filtration
temperature is changed within the temperature range where the separator maintains its efficiency. SPX has developed special
temperature profiles to stress the micro flora in the filter loop itself and thereby control membrane fouling.
The membranes used for the process can be made from ceramic materials where the fine grained membrane layer itself is more or less
melted onto the more coarse membrane support layer. The skim milk will typically flow through flow channels running in the length of
the membrane. The skim milk passes the pores in the membrane surface and flows through the support layer and into the permeate
void of the membrane housing. The thickness of the support layer that the skim milk has to pass will vary since the flow channels are
typically distributed with different distance to the outside of the membrane. The differences in flows in the membrane support structure
can be a reason for differences between the efficiencies of the membrane elements with different flow channel designs.

Fig 5. Ceramic membrane layer

Fig 6. Ceramic membrane element support structure

TAMI Industries S.A.S

2013 Pall Corporation

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APV Membrane Filtration

GENERAL MEMBRANE PRINCIPLES

Ceramic membranes are typically tolerant to stronger CIP detergents and higher temperatures than normal organic membranes. This is
a beneficial feature when working with high concentrations of bacteria.
Further experience shows that ceramic membranes have a more accurate cut off-value in the critical area around 1 mm than most
other membrane types used for dairy applications to day.
Worldwide there are only a small number of suppliers of food grade dairy ceramic membranes for this application. There are differences
between the designs and build ups of the elements but the membrane plant it-self will look more or less the same when using
elements from the main suppliers.

Fig 7a: Membrane multichannels range

Fig 7b: Different flow channel sizes and shapes

2013 Pall Corporation

TAMI Industries S.A.S

Ceramic membranes are sensitive to vibrations and can break if a physical impact like vibration is applied to the side of the membrane
element. This is one of the reasons why they typically are installed in a vertical manner. Tensions from sudden temperature changes can
also endanger membrane integrity.
The normal life time of a ceramic membrane element is long compared to a spiral wound membrane element. Typically the lifetime of
ceramic elements is more than 3 times longer than the lifetime of spiral wound elements.
It is possible to bubble test the ceramic membranes for leakages or cracks. This is done by applying pressurized air to the permeate
side of the membrane and watch the bubbles appearing from the flow channels. This test is however not a 100% verified membrane
integrity test and it is therefore also necessary to do a careful monitoring of the bacteriological quality of the skim milk permeate during
production

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APV Membrane Filtration

APPLICATION - DRINKING MILK

Membrane filtration is used for production of drinking milk with improved shelf life. The psychotropic spore formers like some Bacillus
species can be a limiting factor in fresh drinking milk products. The milk products produced are most often white milk products. Adding
ingredients upstream can in many cases have an influence on the efficiency of the membranes. The improved shelf life milk products
produced using micro filtration are often rated as more fresh tasting than similar milk products prepared using thermal treatment.
Compared to equivalent thermal processes the filtered milk can best be compared to products made using direct steam product
contact and very short holding times. The filtration process has in comparison with the direct thermal treatments the advantage of lower
steam consumption and more efficient removal of heat resistant spores. Many consumers find it appealing that both living and dead
bacteria has been physically removed from the product.
Normally the membranes used for drinking milk products have a more precise pore size distribution than the ones used for cheese milk.
The drinking milk products are competing against the UHT products and there is always a driver towards longer shelf life and thereby
tighter membranes. For cheese milk preparation one strives to use as open a membrane as possible and at the same time ensure
sufficient removal of spores and bacteria.
The drinking milk filtration lines can be designed in many different ways depending on the local conditions and demands. Bacteria and
spores can be removed through a retentate stream and through the desludge stream from the separator(s). It is important to reduce the
volume of these streams to a minimum to reduce product loss.

retentate
raw milk

separator

mf

desludge
raw milk

raw milk

standardisation

SPX patented solution

retentate

separator

separator

desludge

discharge

separator

mf

desludge

discharge

mf

raw milk

standardisation

retentate
raw milk

separator

mf

desludge

discharge

standardisation

Fig 8. Examples of different skim milk MF line flow designs for dairy
8

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APV Membrane Filtration

APPLICATION - DRINKING MILK

Often it is possible to remove the bacteria and spores in a volume stream of about 0,3% to 3% of the milk stream depending on the
line solution. The membrane itself will typically have a Volume Concentration Factor (VCF) of 10 up to 200. The MF process can be
designed for 1 or mores stages to maximize the utilization of the installed membrane area.

VCF =

Feed volume flow

Retentate volume flow

Fig 9. Calculation of VCF

Using mainly the cream separator/bacteria separator for removal of the bacteria and spores can reduce the necessary filter
concentration level. The separator/bacteria separator step will however have to be dimensioned for this possibility.
The cut off value of the membrane elements used for this application is around 1 mm. Some of the largest casein micelles are
just small enough to pass through the membrane. It is therefore important to use the right line set-up especially using the tightest
membranes. Special thermal protein/mineral stabilizing pretreatments may be necessary to optimize the results. Depending on the
membrane cut-off value the level of bacteria and spore removal is typically around 99,9 99,999% from the feed skim milk to the
membrane permeate. On top of this there is nearly always a downstream legal pasteurization which will give a further bacteria reduction
of 95-98%. The downstream legal pasteurization provides a phosphatase
negative product and it serves as back up product safety measure.
The final shelf life of the drinking milk product is also dependent on the
downstream handling and the filling technology applied. Using aseptic or
ultra clean solutions will improve the possible obtainable shelf life of the
products.
With the tightest membrane types and the most advanced downstream
solutions the shelf life of the white milk products would typically be around
3-4 weeks at 6-80C or 5-6 weeks at 4C.

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APV Membrane Filtration

APPLICATION - CHEESE MILK

The removal of bacteria and spores from cheese milk can be interesting for a number of reasons as explained below.
Removing some types of spore formers from the cheese milk will decrease the risk of unwanted gas production and resulting cheese
spoilage. In Northern Europe humid conditions during the harvest season can result in a high load of spore formers in a stable
environment and hence in the raw milk. There are other techniques available for the removal of the spores. The choice of technique can
be based on a comparison between cost and bacterial reduction figures.
Nitrates can be used instead of bacteria removal to avoid cheese spoilage. The addition of nitrates to yellow cheese milk and the
resulting whey are however in many countries unwanted or even not legally permitted. The whey processors are often putting pressure
on the cheese producers to install equipment to remove the spores rather than adding nitrates.
Other cheese types with relatively high pH, high water content and/or low salt content are sensitive to growth of an unwanted micro
flora. Such cheese products can also benefit from cheese milk with a very low initial bacterial count. Either the resulting extra shelf life
benefit the local market or the products can be shipped to more distant markets.
The membrane line design used in a cheese installation depends on a number of parameters just like the lines for drinking milk. For this
reason the same line design variations can be used for cheese lines (please see Fig.8).
For cheese milk, the membrane used will most often have a pore size just above 1 mm. The level of removal of bacteria and spores
would be in the area of 99,5 99,9% before legal pasteurization. After having removed the bacteria and spores from the skim milk
it typically enters a standardization device where the cream phase can be added. Often it is only the cream volume needed for the
milk standardization which is given a special high temperature treatment. The rest of the cream phase is either cooled before further
treatment or it is pasteurized at normal pasteurisation conditions after a short buffering period.
The microfiltration plant can be equipped for different automation levels. Normally it is integrated in a line where it is to process all skim
milk coming from the upstream line. Due to a requirement for special CIP cleaning agents and CIP programs the membrane system is
cleaned independently from the rest of the line.
In order to make the most of the microfiltration plant it is necessary

Customer
Daily Record MF - Plant
Feed product:

Date:

Operator 1:

Start time:

Remarks:

Operator 2:

Stop time:

Operator 3:
Operator 4:

Prod. time:
Prod. Quant.:

to treat it with caution and watch for signs of fouling. A daily record of

TMP = ( Inlet press + retentat press) / 2 -permeat press

Production data:
Feed

Time

pH

Loop 1.1

Retentate

Press.

Flow

Ltr.

bar

l/h

Total

process parameters should be kept to maintain knowledge of how the

Ratio

Flow

Setpoint
l/h
Setpoint
Feed product:

Ltr

Inlet

Press.

Press.

total

Press

Retentat

Permeat

Loop 1.2

TMP

C
InletCustomer
Press.
Press.
Press
Retentat
Permeat
Daily Record
MF - Plant

Perm.
L/H

Date:

Operator 1:
Operator 2:

Perm.

Total Ltr

L/H

Permeat

Remarks:

Stop time:

Operator 3:
Operator 4:

Prod. time:
Prod. Quant.:

TMP = ( Inlet press + retentat press) / 2 -permeat press

Production data:
Feed

Time
pH

plant operates with in the normal variations.

Loop 1.1

Retentate

Press.

Flow

Ltr.

Ratio

Flow

Ltr

Inlet

bar

l/h

Total

Setpoint
Setpoint

l/h

total

Press

Feed product:
Operator 2:
bar:

C:

Flow:

Operator 3:
Operator 4:

bar:

C:

Flow:

Production data:

Loop 1.2
Press.

Press.

Retentat

Permeat

TOTAL
TMP

Perm.

Total Ltr

L/H

Permeat

Remarks:

Prod. time:
Flow:
Prod. Quant.:
Flow:
Feed

Time
pH
C

Customer
Perm.
C
Inlet
L/H
Press
Daily Record
MF - Plant

TMP

Stop time:

Water flux: Normal

Prod. type:

Press.
Permeat

Start time:

Water flux after cleaning

Pretreatment:

Press.
Retentat

Date:

Operator 1:

Pasteurization:

TOTAL
TMP

Start time:

TMP = ( Inlet press + retentat press) / 2 -permeat press

Loop 1.1

Retentate

Press.

Flow

Ltr.

Ratio

Flow

Ltr

Inlet

Press.

Press.

bar

l/h

Total

Setpoint
Setpoint

l/h

total

Press

Retentat

Permeat

Aftertreatment:

Loop 1.2

TMP

Perm.

L/H

Inlet

Press.

Press.

Press

Retentat

Permeat

TOTAL
TMP

Perm.

Total Ltr

L/H

Permeat

Other
Cleaning data:
Agent 1
Agent 2
Agent 3
Agent 4
Agent 5

Type

Amount

pH

Water flux: Normal

bar:

C:

Water flux after cleaning

bar:

C:

Analyses
Time of sample
Flow:
Feed
Flow:
Retentate

Pretreatment:

Flow:
Flow:

Permeate

Prod. type:
Pasteurization:

Aftertreatment:

Other
Cleaning data:
Agent 1
Agent 2
Agent 3
Agent 4
Agent 5

Type

Amount

pH

Water flux: Normal

bar:

C:

Flow:

Water flux after cleaning

bar:

C:

Flow:

Pretreatment:

Pasteurization:

Analyses
Time of sample

Flow:

Feed

Flow:

Retentate
Permeate

Prod. type:
C

Aftertreatment:

Other
Cleaning data:
Agent 1

Fig 10. Example of daily records

10

Agent 2

Type

Amount

pH

Analyses
Time of sample
Feed

Agent 3

Retentate

Agent 4
Agent 5

Permeate

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APV Membrane Filtration

DAILY OPERATION

If the filtration plant is showing signs of a gradual decrease of performance there will in many cases be a need for an improved
cleaning procedure. It will in most cases be necessary to consult the supplier of the cleaning chemicals for assistance in order to solve
the issue. In severe cases it can be necessary to send the membranes for special cleanings which cannot be performed on site. Some
membrane producers offer e.g. a special membrane burning process where all organic material in the membrane is removed in a hot
oven

P R O D U CT D I S P L A C E M E N T

PR E-R I NSE

1 % CA U ST I C T Y P E C L E A N I N G A G E N T

WAT E R F L U S H
MAI N CLEAN

2 . 5 % CA U ST I C T Y P E C L E A N I N G A G E N T

WAT E R F L U S H
F I N A L S TAG E
WAT E R F L U S H A N D ST E R I L I S AT I O N

0.6% AC I D TYP E C LEAN I N G AG E NT

A C I D O R P R E S E R VAT I V E C A N B E A D D E D I F T H E P L A N T I S N OT
C O N T I N U I N G D I R E C T LY I N TO P R O D U C T I O N S TA G E

Table 2. Example of cleaning program

ALTERNATIVE PROCESSES

CONCLUSION

There are other technologies available for improving the

As can be seen from the above there are a number of

bacteriological quality of milk. As alternatives or additions to

considerations to make in connection with the choice of

filtration SPX can offer both thermal and centrifugal (removal

process parameters for a microfiltration line for bacteria and

with special separators) processes which can cover the needs

spore removal from milk. SPX is one of the leading suppliers

in many cases. The right choice depends on a lot of factors. The

of line solutions for the dairy industry and can support in all

thermal processes can generally be designed to reduce the

phases for making the right choices for Your process.

number of living bacteria to a preset extend but it can in some

cases also change the sensory properties of the end product.
Using special separators it is as a rule of thumb possible to
reduce the total number of bacteria and spores around 90%
for each machine installed in the line. This means that it can
be necessary to install more than one machine to get the
necessary reduction of bacteria and spores.
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A B O U T S PX

Based in Charlotte, North Carolina, SPX Corporation (NYSE: SPW) is a global Fortune 500 multi-industry manufacturing leader
For more information, please visit www.spx.com.

S P X F L OW T E C H N O LO GY

Pasteursvej,
DK-8600 Silkeborg, Denmark
P: +45 70 278 278
F: +45 70 278 330
SPX reserves the right to incorporate our latest design and material changes without notice or obligation.
Design features, materials of construction and dimensional data, as described in this bulletin, are provided for your information only and should not be relied upon unless
confirmed in writing. Please contact your local sales representative for product availability in your region. For more information visit www.spx.com.
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ISSUED 01/2013 22011-03-01-2013-GB
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