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

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 while 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 mid-and 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. All rights reserved,...