DAIRY INDUSTRY
Membrane filtration systems dedicated to dairy products allow the physical separation of particles using membranes – polymeric, ceramic, spiral or other. They ensure accurate separation of multiple streams, minimising the risk of product damage. What is more – they also offer low energy consumption and high efficiency.
WHEY
For years now, whey has no longer been an annoying by-product, but a valuable raw material for high-value products. This segment, however, remains an area for research and development as we seek the highest possible economic value. Thanks to more than 25 years of experience in this field, we can offer technologies used to manage acid whey and rennet whey through:
purification from bacteria, dust, fat and suspensions.
Use: processing to produce wholesome products
separation of whey constituents, i.e. protein, lactose and residual fat.
Use: production of WPC/WPI protein concentrates and isolates or specific protein fractions (LF, LP, lactalbumin, lactoglobulin)
concentration of whey constituents the removal of water.
Use: obtaining a product with high dry matter.
An excellent alternative to thermal processes plus it is cost-efficient due to the energy savings and recovery of water from the product, including reuse!
the removal of organic and inorganic salts and lactic acid (acid whey), naturally present in milk.
Use: preparation for the production of high-quality sweet whey, 40-90% DEMI whey (with varying degrees of demineralisation), as well as in the management of UF permeates by way of lactose production and whey permeate powder.
MILK AND CHEESE PRODUCTION
purification of milk from bacteria.
Use: production of high-quality dairy products using low pasteurisation (ESL microfiltered milk, production of products requiring low pasteurisation, e.g. Parmesan and Grana Padano cheeses).
concentration of selected milk components, especially milk proteins.
Use: production of milk protein concentrates/isolates MPC/MPI or casein MCC
STANDARDISATION in terms of protein content and protein-to-fat ratio, aiming to standardise process parameters and achieve reproducibility of finished product characteristics.
Use: production of cream cheese, cheese and yoghurt.
an alternative to the conventional thermal evaporation method; removing water results in a product with a high dry matter content.
Thickening by filtration makes significant economic sense through energy savings and recovery of water from the product with reuse.
removal of the salts naturally present in milk, aiming to prepare it for the production of high quality products.
Use: high-quality special dietary and infant nutrition products.
FRESH DAIRY PRODUCTS, FERMENTED PRODUCTS AND CREAM CHEESE
Combined systems – UF spiral wound and plate&frame offer the possibility of producing products with a wide range of fat and protein contents in the finished product. One system – many possibilities! Depending on the choice of operating parameters, many product variations can be achieved on a single piece of equipment.
possibility to produce different types of products up to 20% of dry matter.
Use:
- Classic yoghurt, with increased dry matter content, high protein, and high fat
- Skyr
- Greek yoghurt
- Cheese cake
- cream cheesees
- desserts
- Preparation of cream for Mascarpone production
- Whey cheeses, e.g. Ricotta.
possibility to produce various types of products with a very high dry matter content, up to 40%.
Use:
- low-fat cheese, quarks
- cheeses, cream quark with a fat content of up to 70% in the dry matter
- Cheese spreads, e.g. Philalephia type
- Mascarpone
MANAGEMENT OF BY-PRODUCTS
purification of brine from bacteria, dust and suspensions. It provides an alternative to traditional filtration – mainly sand filters.
Advantages: continuous operation, high purification quality, low operating costs, and long membrane life.
used in the cleaning processes in industrial plants.
By using a membrane filtration technology, it is possible to obtain a clear solution used in CIP processes, without the need to dump and dispose of the agent.
Advantages: more than a 50% reduction in chemical consumption, reduction in treatment plant load and financial savings.
the use of reverse osmosis technology for the purpose of processing permeates (e.g. after whey thickening, lactose permeate or evaporator condensate) offers the possibility of recovering a significant amount of water from the product, which is reused in the process or for cleaning the system.
Advantages: up to 90% water recycling, significant reductions in treatment plant load and the environment plus financial savings.
e.g. sweet whey and quark – depending on the type of product, we can select the technology to properly prepare the product for further processing and use.
For example: Ultrafiltration for thickening the waste from the microfiltration of whey. The product is characterised by a high fat and protein content along with a relatively low dry matter content. When thickened to an appropriate level and protein concentration, the product subjected to additional heat treatment forms an excellent base as an addition to fermented products. It can also be used as a base for the production of dairy desserts or quark.
