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Microfiltration (MF)

Microfiltration processes operate at 0.2-4 bar pressure, allowing molecules of the size of salts, sugars and soluble proteins to pass through the membrane, while macromolecules, bacteria and fat globules are rejected.

Typical APV MF applications are:

Dairy

• Milk
  • Removal of bacteria and spores from cheese milk, milk for powder production and market milk
  • Fractionation of milk proteins
• Whey
  • Removal of bacteria and spores from whey for high quality WPC
  • Defatting of whey for high protein WPC
• Cheese Brine
  • Removal of bacteria, spores, yeast, and mould for sanitation of cheese brine.