MEMBRANE FILRATION UNIT (FOR DAIRY AND WHEY APPLICATIONS)

 

Membrane filtration is a physical separation process that may separate molecules of varying sizes and characteristics. The pressure differential between the two sides of a particular membrane and the pore diameters are the driving forces in this procedure. It lowers overall manufacturing costs while enhancing product quality. Microfiltration, ultrafiltration, nanofiltration, and reverse osmosis are membrane filtration technologies utilized in milk and whey applications.

• Microfiltration is a sort of membrane filtration that is conducted at low pressure to separate dissolved chemicals from undissolved compounds in a liquid. It is utilized in milk and whey applications for bacteria and spore reduction, fat removal, and protein-casein standardization.

 

• Ultrafiltration: A type of membrane filtration conducted under moderate pressure that permits most dissolved (and some undissolved) components to flow through the membrane. Whey concentration and milk protein concentration/standardisation are two common applications for ultrafiltration.

 

• Nanofiltration is a type of membrane filtration that is carried out at medium-high pressure. It is commonly used for whey partial demineralization, lactose-free milk production, and whey volume reduction.

 

• Reverse Osmosis is a sort of membrane filtration that uses an extremely thick membrane that only allows water to pass through under high pressure. It is used for milk and whey concentration and reduction, milk solids recovery, and water treatment. 

Our company manufactures Membrane Filtration Unit for milk and whey applications. Contact us for your membrane filtration unit needs.