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1. Stabilization using separative techniques
1.1 Filtration
Filtration is the mechanical process of dividing a generally two-phase system into two parts: solids on the one hand, and liquid or gas on the other, using a porous body known as the "filter medium".
Two types of filtration are used for liquid foods prior to packaging:
A degreasing process that reduces a greater or lesser percentage of suspended matter, including yeast cells and even bacteria present in the liquid;
sterilizing agent to obtain a sterile product.
When the two follow each other, we speak of "double filtration", the first filtration facilitating the second.
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Stabilization using separative techniques
Organization of an additive filter
Bibliography
Regulations
• Decree no. 78-166 of January 31, 1978 on the metrological control of certain prepackages, supplemented by the Orders of October 20, 1978 and February 25, 1980.
• Decree no. 5-771 of May 21 1955 on milk intended for human consumption.
• Decree no. 77-1026 of September 7 1977 defining sterilized milk and UHT sterilized milk.
• Directive 2007/45/EC...
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