Table 5.

Comparison of membrane separation of milk components.

Type	Pore Size (nm)	Retained Compounds	MW of Compound (kDa)
MF	20–4.000	Bacteria, fat globules and casein micelles	100–500
UF	20–200	Whey proteins	1–100
NF	<2	Lactose, divalent salts	0.1–1
RO	<2	Monovalent salts	<0.1
Electrodialysis	-	Removal of salt and deacidification of solutions containing neutral components	-
Pervaporation	-	Used for volatile organic pollutants	-

(MW = Molecular weight; MF = Microfiltration; UF = Ultrafiltration; NF = Nanofiltration; RO = Reverse osmosis) Adapted from [45,90].