section_path: Processing/Pasteurization/Filtration
section_name: Filtration
paragraph_text: Filtration
  
  Microfiltration is a process that partially replaces pasteurization and produces milk with fewer microorganisms and longer shelf life without a change in the taste of the milk. In this process, cream is separated from the skimmed milk and is pasteurized in the usual way, but the skimmed milk is forced through ceramic microfilters that trap 99.9% of microorganisms in the milk (as compared to 99.999% killing of microorganisms in standard HTST pasteurization). The skimmed milk then is recombined with the pasteurized cream to reconstitute the original milk composition.
  
  Ultrafiltration uses finer filters than microfiltration, which allow lactose and water to pass through while retaining fats, calcium and protein. As with microfiltration, the fat may be removed before filtration and added back in afterwards. Ultrafiltered milk is used in cheesemaking, since it has reduced volume for a given protein content, and is sold directly to consumers as a higher protein, lower sugar content, and creamier alternative to regular milk.