Ultrafiltration (UF)

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.

Advantages

• 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