● Volume: 5/15/30/40m³
● Batch processing at 5-10°C
● Operating time: 10 hours between CIP
● All parts in contact with product made of stainless steel AISI 316L / DIN1.4404
The membrane filtration technology offers several possibilities for achieving more sustainable processes in the dairy industry - all of which also imply reductions in production costs. Our membrane technology offers cost-effective processing solutions, enabling dairies to reach their sustainability goals in both a simple and very cost-effective way.
The system is based on proven Ultrafiltration (UF) technology which widely used in the dairy industry.Such as concentration of milk or whey,milk protein concentrate(MPC and MPI), cheese processing, and so on.
For milk and whey protein concentration
Ultrafiltration for concentration of milk or whey is widely used in the dairy industry. UF concentration is used as a concentration step
in the process of making different whey or milk powder products.
Also different fresh cultured cheeses like cream cheese, Feta
and Queso Fresco can be produced by UF concentration with a substantially higher yield
UF milk protein concentrate - MPC and MPI
Milk protein concentrate is produced by using ultrafiltration to concentrate skim milk. The result is a product with a high content of protein and a low content of lactose and ashes. MPC and MPI are made in various grades from MPC 50 to MPI 90 and are used in for instance processed cheeses and a wide range of other food applications
UF protein standardisation and concentration
By means of UF whole milk or skim milk is separated into
a protein rich fraction and a protein free fraction. By controlling the exact amount of protein in a certain amount of milk, the
protein content can be increased or decreased
UF cheese systems
UF is a well-established and proven technology for
a wide variety of fresh cultured cheeses.
The UF based cheese process is a continuous process with increased yield compared to traditional
cheese processing. The UF technology secures a
more homogenous product with stabilising effect
from the whey proteins. Furthermore, the process
gives the flexibility of producing different kinds of
cheeses on the same equipment
