Milk Recovery | Agriculture XPRT
Articles & Whitepapers
-
Case study - Whey milk: recovery of proteic substances
The Client A Portoguese cheese factory producing a wide range of dairy products for the National market. The Challenge According to the type of dairy production, the curdling process produces an amount of whey equivalent to about 85-90% of the volume of transformed milk. The whey characteristics, which also determine its economic value, are strictly connected to the chemical composition. The ...
Equipment & Solutions
-
Showcase
Milk Recovery Unit with UF
In this unit milk contained in rinse waters in a dairy is recovered. The two divided streams are water (permeate) which may be sent to the existing biological WWTP, discharged or recycled for special use and organism part (concentrate with fats and proteins9 to be used as animal food or others kind of recovery.