Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study

• Published in: Membranes (Basel) Vol. 10; no. 10; p. 287
• Main Authors: Benoit, Scott, Chamberland, Julien, Doyen, Alain, Margni, Manuele, Bouchard, Christian, Pouliot, Yves
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 15-10-2020; MDPI
• Subjects: Case studies; Cheddar cheese; Cheese; Dairy industry; dairy processing; Dairy products; eco-efficiency; Economics; Efficiency; Environmental impact; Impact analysis; Membrane separation; Membranes; Microfiltration; Milk; Milk production; milk standardization; Pore size; process simulation; Profitability; Proteins; Separation; Separation processes; Standardization; Ultrafiltration; Canada
• ISSN: 2077-0375; 2077-0375
• DOI: 10.3390/membranes10100287

Pressure-driven membrane separation processes are commonly used in cheese milk standardization. Using ultrafiltration (UF) or microfiltration (MF), membrane separation processes make it possible to concentrate the milk proteins and increase the yields of cheese vats. However, the contribution of membrane separation processes to the environmental impact and economical profitability of dairy processes is still unclear. The objective of this study was to evaluate the contribution of membrane separation processes to the eco-efficiency of cheddar cheese production in Québec (Canada) using process simulation. Three scenarios were compared: two included UF or MF at the cheese milk standardization step, and one did not incorporate membrane separation processes. The results showed that even if membrane separation processes make it possible to increase vat yields, they do not improve the eco-efficiency of cheddar cheese processes. However, membrane separation processes may benefit the eco-efficiency of the process more when used for byproduct valorization.