What does the process of microfiltration primarily do to milk?

Microfiltration primarily functions to separate unwanted particles from liquids, which, in the case of milk, involves filtering out bacteria and some other microorganisms while retaining the essential nutrients and fats. The process utilizes membranes with extremely small pores that allow for the passage of liquids while effectively trapping bacteria, thus reducing the microbial load in the milk.

By removing bacteria, microfiltration helps in extending the shelf life of milk and ensures that the product is safe for consumption. This process does not aim to increase fat content or directly enhance flavor; rather, it focuses on improving safety and stability. While microfiltration may have some impact on the sensory characteristics of the milk, that is not its primary purpose, and it does not inherently enhance the nutritional value beyond maintaining its original nutrient profile.