Ultrafiltration in Dairy and Plant-Based Processing

Sustainable Protein Concentration Solutions

Ultrafiltration for concentration of milk, whey and plant-based protein is widely used in the dairy and plant-based industries as a concentration step in the process of making different whey, milk or plant-based powder products. Also different fresh cultured cheeses like cream cheese, feta and queso fresco can be produced by UF concentration with a substantially higher yield. It is a highly sustainable, versatile, and proven process designed to increase the production capacity and allows for higher yields and less waste by valorization of sub product and recovery of water.

System Advantages

Robust Design and Operational Efficiency

• Proven components and system design
• Proven membranes for any dairy application
• High performance and long membrane lifetime
• High-quality engineering, standardized system
• Speed controllers on all motors
• Optimized utility consumption
• Pre-assembled in our manufacturing facilities
• Operator and maintenance friendly

Key Applications

Versatile Use Across Product Lines

• Protein standardization
• Milk protein concentration (MPC)
• UF cheese and whey protein concentration (WPC)
• Plant-based beverages