ice cream

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 poreforming bacteria responsible for reducing shelf life of heat treated dairy products.


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)

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.



Ultra filtration products and applications
  • Ceramic and Spiral wound membranes
  • Liquid milk for protein standardization
  • UF Feta cheese
  • 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.











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

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