Microfiltration is a pressure-driven membrane process that removes particles roughly 0.1 to 10 micrometers in size, including bacteria, large fat globules, and suspended solids. Dairies use it to reduce bacterial counts in milk and whey without full heat treatment, producing extended-shelf-life milk that keeps a fresh flavor, and to standardize protein fractions. Juice, wine, and beer makers use it for clarification and cold sterilization without heat damage to aroma. Membrane pore size, operating pressure, crossflow velocity, and fouling control determine how effectively and economically the process runs, and regular cleaning cycles restore flux when protein and mineral deposits build up.