Food & Dairy
Membrane filtration is routinely used for a number of applications within
the food and dairy industries where it has become a valuable part of the
production process, especially in manufacturing of dairy ingredients.
Dairy plants across the globe use membrane filtration as a means of
concentrating both whey and milk streams. The most common applications are
listed below – however the field of filtration is developing continuously and
you will find that combinations of filtration technology are being applied to a
diverse range of food and dairy processes – which are often unique to a client.
- Reverse Osmosis of Skim Milk
- Ultrafiltration of Whole and Skim Milk
- Microfiltration of Whole and Skim Milk
- Reverse Osmosis of Whey
- Nanofiltration of Whey
- Ultrafiltration of Whey
- Microfiltration of Whey
- Specialty Protein Fractionation
- Cheese Brine Clarification
- Reverse Osmosis Polishing of Permeate and/or Evaporator Condensate
- CIP Chemical Clarification for re-use
- Stock Concentration
- Lactose Concentration
- Egg White Concentration
- Concentration and de-ashing of pork or beef bone gelatine
- Soy, canola and Oat Concentration