METHOD FOR MICROBIAL DECONTAMINATION OF MILK OR WHEY USING DEIONIZATION

摘要

Method for the microbial decontamination of milk or whey using deionization by means of a semipermeable membrane, without alteration to the physical/chemical, nutritional, bioactive or organoleptic properties of the natural product. The method is of use in sectors of the food industry requiring a non-thermal pasteurization method, particularly the milk-product-processing industry.