Electrodialysis is an electro-chemical separation process where the ions pass through an ion exchange membrane by means of the direct voltage. There is an effect of anions and cations migration in the direction of the corresponding electrodes under constant voltage, due to the relatively high content of dissolved salts in the cheese whey. When the ions are removed from the solution this becomes demineralized step by step up to the desired level.        

• Optimal solution from the processing point of view (possibility to process all the cheese whey types and permeates) is to have many products with different demineralization degree in one processing plant. The most effective from the quality point of view is combination of the nanofiltration with electrodialysis.
• Nanofiltration is now commonly used in the dairy industry for pre-concentration of the cheese whey and permeate with their partial demineralization (approx.. 35 %). Further and deeper demineralization is possible with electrodialysis technology where it’s possible to reach a final demineralization level up to 90 – 95 %.