Ultrafiltration

Ultrafiltration is a membrane filtration process operating at 2-10 bar pressure and allowing molecules of the size of salts and sugars to pass through the membrane pores, while molecules the size of proteins are rejected.

Typical UF applications are:

Dairy

• Milk
  • Proteins standardisation, concentration and separation
  • Cheese milk
  • MPC
  • Market milk
  • Powder milk
     
• UF Concentration of cheese
•  
  • Feta and Domiati
  • Queso Fresco types

   

• Concentration of Yoghurt, Ymer
   
• Concentration of Fermented Milk and Cream
  • Fresh cultured cheeses (Quarg)
  • Cream cheese
  • Other fresh, soft cheeses, Mascarpone
• Protein concentration in sweet and acid whey
  • WPC
  • Recovery of WPC for cheese milk
  • Special products i.e. yoghurt, desserts
• Protein concentration in sweet and in acid buttermilk
  • Retentate for various foods
  • Powder