Water and wastewater solutions for dairy industry - Agriculture
Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk.
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Overview Applications and Industries Served
The membrane separation techniques utilized in the dairy industry serve different purposes: UF – typically used for concentration of milk proteins in milk and whey and for protein standardization of milk intended for cheese, yoghurt and other products, but it is also used for clarification of fruit- and berry-juices MF – mostly used for reduction of bacteria in skimmed milk, whey and brine, but also for defatting whey intended for whey protein concentrate (WPC) and for protein fractionation Ceramic membranes is steadily gaining ground in the dairy industry, especially in systems for the reduction of bacteria in milk, whey, WPC and brine.