ice cream

There are many options for dairy filtration and the selection of the correct process for your application is important

Milk filtration factors to consider
  • What is the application e.g. milk, skimmed milk, whey etc. what do you want to filter out / in
  • Size of the milk filter system capacity per hour
  • Is the milk filtration system to replace an existing system or complement it (e.g. reduced evaporation / increased capacity etc
  • What are the operating costs of the filtration process
  • What are the capital costs of the complete milk filtration system
  • Cost benefit evaluation of the various milk fiortration and other options
  • Milk Filtration system selection
  • Life and cost of milk filters
  • Waste stream disposal from the permeate section of the milk filtration plant

Microfiltration

Ceramic micro filters

Microfiltration is a low pressure from 0.1 to 0.5 bar) cross-flow membrane process for separating suspended particles in the range of 0.05 to 10 microns. This process is used for the removal of bacteria and can reliably remove over 99% of sporeforming bacteria responsible for reducing shelf life of heat treated dairy products.
The main cause of a reduced shelf life in UHT milk is the number of sporeforming bacteria that are present in the milk prior to treatment so this microfiltration step is a good step for volume manufacturers to safeguard the shelflife of their products and to give a more consistent product. Milk Bactofugation or double bactofugation is also another option for reducing spores.


Reverse Osmosis
Microfiltration applications & benefits
  • Extended shelf life (ESL) cheese
  • Consistent good microbial quality
  • Extended shelf life (ESL) pasteurised milk
  • Pre-treatment of UHT milk
  • Spore removal for cheese milk
  • Protein fractionation
  • Whey protein recovery
  • Brine purifaction
  • Spore removal for whey
  • Spore reduction for milk for powders (esp Infant Fromula products)

Note: All filtration is carried out on the skimmed milk portion of milk, the milk has to be first seperated into skimmed milk and cream streams and the skimmed milk filteresd or bactofugated as the cream / milk fat will clog the membranes. The cream is then usually high temperature heat treated before being added back as required.

Ultrafiltration


Sprial wound and ceramic membranes

Ultrafiltration is a selective fractionation step utilising pressures up to 10 bars to retain particles of specific cut-offs from 1,000 to 1,000,000 molecular weight.
A spiral wound system is generally a lower capital investment than ceramic membranes but they are more suxceptible to damage and are inactivated by small quantities of chlorine.
Ceramic membranes are generally more sturdy and require less care and maintenance than spiral wound.

Microfiltration
Dairy Membrane Filters
Ultrafiltration
Ultra filtration products and applications
  • Ceramic and Spiral wound membranes for milk
  • Liquid skimmed milk filtration for protein standardization
  • UF Feta cheese filtration to preconcentrate the milk solids
  • Cast Feta cheese
  • Cheese milk protein standardisation
  • Quarg
  • Cream cheese
  • Milk protein standardisation
  • Whey protein recovery
  • Lactose manufacturing
  • Fractination
  • UF Processing
  • UF Filters
  • UF technology
  • Ultra filtered milk
  • Extended shelf life
  • Long life
  • Micro Filters
  • Micro Filtered
  • Bacteria removal
  • Nano filter
  • Nano filtration
  • NF
  • Nano filters for milk
  • Milk fractionation
  • Reverse osmosis
  • Osmotic pressure
  • Milk fractions
  • Milk fractionation
  • Whey Protein Isolate Production

Reverse Osmosis (RO - Spiral Wound Membranes)
  • Waste reduction / Process water re-generation
  • RO permeate / UF permeate
  • Evaporator condensate
  • Permeate concentration
  • Whey concentration
  • Milk concentration

Nano Filtration
  • De-salting of Whey

For more information or to discuss your requirements please contact us.

John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk

We are a longstanding member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology.
Member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology IOD

 

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