Innovations from pressure-driven membrane processes in cheese technology: from milk protein concentrates to sustainability and precision cheesemaking

Abstract

Pressure-driven membrane separation processes have been integrated as unit operations in cheese manufacturing for decades. Concentrated systems obtained from membrane separation processes are nowadays used in cheesemilks for milk protein standardization, enrichment and even up to the preparation of liquid pre-cheeses. Recent innovations focus on designing and improving high-protein ingredients, such as milk protein concentrates and micellar casein. Eco-efficiency is an important aspect of cheesemaking, improving cheese yield and profitability whilst reducing the environmental footprint of cheesemaking plants. Simulation and optimization studies have been published and these show the potential of pressure-driven separation processes for improving eco-efficiency. In parallel, the spectacular evolution of midand near-infrared spectroscopy and omics methodologies has enabled fingerprinting of cheesemilk composition, and with advancing cheesemaking knowledge and the development of innovative machine-learning tools, precision cheesemaking is now possible. The next step will involve machine-learning tools in process control, which will further improve cheese plant performance. • Membrane filtration contributed to improve efficiency of dairy processing plants. • Filtration processes triggered the development of cheesemaking from concentrates. • Innovative machine-learning tools will lead to the advent of precision cheesemaking.