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An international team of Pall dairy specialists work in partnership with dairy customers at the local level, providing filtration expertise and rapid response to process safety issues, particularly in relation to utilities (air, gas, steam, water). Pall customers have immediate access to a global network of scientists and engineers, that help customers protect the quality of their dairy products as they drive down production costs.
The Pall Total Fluid ManagementSM (TFM) program is the first of its kind in the dairy industry. This program was developed by Pall to address food safety concerns and draws from many years of its experience with dairy customers. With the Pall dairy TFM program, customers profit from maximum product safety, increased efficiency, competitive advantage and fewer returns.
Pall crossflow membranes and chromatography sorbents equip process separation systems with new options for purifying milk proteins and peptides for higher yields and faster profits. With Pall comprehensive fractionation assortment, Dairy customers will benefit from mining from milk high quality proteins that display both nutritional and functionality characteristics in foods.
Supporting its global network of Dairy processing specialists, Pall has also additional customized services.
Additional Dairy Literature
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High Quality Dairy Utilities
Uncontrolled contamination in dairy manufacturing takes its toll in many ways. With the many sources of contamination present in dairy plants, risk is high for product recall and its profit-reducing consequences of lost sales, lost product and lost brand equity.
Microbial and physical hazards are easily released into the final product by contact with equipment or process fluids. Dairy processors concerned about consumer safety and product image incorporate various type of filtration to remove microorganisms and other particulate or suspended materials from utilities such as air, water, steam and gas.
Air
Air or gas used for product agitation or transportation, drying of products or working surfaces and incorporation into dairy product must be sanitary. The 3A standard for supplying air under pressure in contact with milk, milk product and product contact surface is Number 604-03. However, the use of “3A Standard Air” produces a visually clarified fluid to the naked eye, but does not assure safe microbial quality.
Solution – 0.2 µm sterilizing grade filters guarantees that air is not a source of contamination.
Water
The utilization of high quality water is required in dairy to enhance and ensure product quality and image. The type and extent of filtration is dependent on the final use and pre-treatment given to water. For example, the maintenance of sterile conditions during aseptic processing and packaging will require that all lubricating/cooling water used for the pistons and filling heads must be sterile.
Solution - Prefiltering the water through an absolute rated depth filter and then sterile filtering through a 0.2µm membrane filter.
Steam
Steam is used for equipment sterilization and direct or indirect thermal processing of foods. Whenever steam is used to sterilize equipment or filters, the particles of rust from the boiler and transfer lines will foul the equipment surfaces, and block steam valves, filling orifices and filter pores. The net result is an overall loss in the efficiency of processing and an added cost of extra cleaning and passivation. Additionally, steam introduced directly into food products should be free of such particles.
Solution – A stainless steel filter using Pall PSS 316L porous media will remove particles and rust contaminants, thus alleviating these problems.
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Table 1 – Overview of Filtration Applications for Utilities in the Dairy Industry
Filter Placement
Pall Product Series
Recommended*
Micron RatingObjective
Air/Gas
Critical Venting
Emflon® PFA
Emflon® PFR
Emflon® PFW0.2µm sterilizing grade
Remove molds, yeasts,
bacteria and aerosolized
bacteriophages
Aseptic filling and
packagingEmflon® PFA
Emflon® PFR
Emflon® PFW0.2µm sterilizing grade
Remove molds, yeasts,
bacteria and aerosolized
bacteriophages
Spray Drying
Emflon® PFA
Emflon® PFR
Emflon® PFW
Emflon® CPFR0.2µm sterilizing grade
Remove molds, yeasts,
bacteria and aerosolized
bacteriophages
Foaming/Whipping
Emflon® PFA
Emflon® PFR
Emflon® PFW0.2 µm sterilizing grade
Remove molds, yeasts,
bacteria and aerosolized
bacteriophages
General use
Ultipor® GF+ or
Ultipleat® Profile 1.0 µm to 20 µm
Remove dust and visible
contaminants, protect
downstream sterile filters
After Compressor
ZM Coalescer
0.3 µm
Remove oil and water
aerosols to 0.003 ppmw
and particles to 0.3
Sparging
PSS® PH
1.3 µm
Produce discrete air bubbles
Water
Supplied to equipment,
centrifuges, separators,
pump seals, homogenizers,
heat exchangersUltipleat High Flow®
Pall® Aria System, Claris®,
Nexis®, Marksman™5 – 20 µm
Remove particles, enhance
equipment efficiency and
protection
Prior to MF, UF, RO systems
Ultipleat High Flow®,
Pall® Aria System,
Claris®, Nexis®,
Marksman™1 – 5 µm
Remove particles,
protect membranes
Final product rinsing, dilution
Ultipleat High Flow®,
Pall ® Aria System,
Ultipor® GF+1 – 5 µm
Reduce bioburden to
enhance shelf life
Sterile water
Fluorodyne® II DFL or
Fluorodyne® DJL0. 2 µm or 0.1 µm
Remove spoilage
microorganisms
Steam
Culinary steam for
direct injection, or sterilizationPSS® PH
1.3 µm
Remove particles, reduce
fouling of heat exchangers,
improve heat transfer
Additional Dairy Literature
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Reliable Dairy Processing – Pall Total Fluid ManagementSM (TFM) for Critical Process Control
No chain is stronger than its weakest link. This is why the Pall® TFM program addresses every point in the process where a product might be in contact with microbial contaminants or processor survivors. The Pall® TFM program brings together filtration and separation products with scientific services and intelligent and cost effective fluid management systems. Figure 1 illustrates how Pall® TFM can be applied in yogurt manufacturing.
Figure 1: TFM applied to a general yogurt processing
A preliminary risk assessment and process survey are used to determine the process critical points. Each critical point must be addressed individually and must be ascribed a specific filter sequence. Each filtration sequence includes exceptionally durable and reliable membrane filters for maximum biological protection against bacteria, endotoxins and viruses.
Additional Dairy Literature
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More Value From Milk: Pall Comprehensive Fractionation Assortment
Microbial removal (bacteria and spores) from milk and whey Defatting of whey Casein separation from whey proteins Protein standardisation Fresh cheese concentration
Additional Dairy Literature
Pall BioSepra® Chromatography Sorbents
Dairy protein capture and purification Dairy polypeptide and peptide purification
Additional Dairy Literature
Pall Microza* Hollow Fiber Ultrafiltration Modules
Concentration of protein downstream chromatography elution Cheese brine regeneration
Additional Dairy Literature
Pall Service Management
Troubleshooting and Consultancy Services
Pall offers troubleshooting and consultancy service to ensure that your processes run smoothly and that potential process improvements are introduced in a controlled manner to result in significant benefits and costs savings.
Process audit Contamination analysis
Pall has over fifty years experience in contamination analysis and control and offers a complete service for process audits for critical contamination points identification and subsequent analysis of particulate and microbial contaminants. Our goal is to ensure your product purity. Investigations are fully documented and a technical report is issued to you at the end of the study.
Available in Pall laboratories around the world, ProteinChip® technology, used with arrays of sorbent chemistry provides a very fast method to assess samples for binding and elution of molecules under different conditions. This is a unique process development tool which saves development time and generates more valuable information that conventional operation of small scouting columns alone. Samples may be assessed in Pall’s own laboratories and Pall can also work with customers to develop in-house capability. As well as its use in purification development, this service can be used for expression monitoring and product analysis of protein.
The consistency in performance of a chromatography column is highly dependent upon the effectiveness of the packing method. Pall offers the ability to run trials, to optimize packing methods and confirm bed stability on repeated cycles.
Using some of the tools above in tandem with all conventional methods we are ready to offer specific guidance where our own customer’s resources may be stretched or where additional data is required quickly. In the most demanding critical situations we can often make the difference.
Based on a broad process expertise, Pall has developed training modules for all aspects of purification and separation technology including filtration and chromatography. They are both advanced scientific and at basic operator training levels. These services can be tailored to specific customer needs.
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