Since the introduction of membrane processing to the dairy industry in the late 1960`s, separation of dairy fluids using semi-permeable membranes has been used to clarify, concentrate and fractionate a variety of dairy products. The time honored and tested applications involving whey processing, the by-product of cheese making, have introduced a plethora of refined proteins and commercial uses for a once wasted by-product. The membrane applications for fluid milk have been understood for as long as the whey applications but have been underutilized in commercial applications.
By GEA Filtration based in Hudson, WISCONSIN (USA).
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