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TA - Ultrafiltration and Reverse Osmosis System for Whey Concentration
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The filtration of the milk from which the whey is obtained represents up to 90% of the product in cheesemaking. For years it was seen only as a supplement for animal feed or, where it could not find this position due to transport difficulties, as waste to be disposed of.
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Membrane technologies today allow a significant valorisation of whey and in particular the following applications are worth mentioning.
- Ultrafiltration . It allows the almost total recovery of proteins and fats as a concentrate. The permeate, which contains lactose and mineral salts, can be further processed to recover the lactose.
- Reverse osmosis . It concentrates the entire mass approximately three times, which can be further concentrated by heat to obtain a protein flour. Permeate is good quality water that can be reused in the dairy itself or discharged into surface water.
- Nanofiltration . It is similar to reverse osmosis, but allows a part of the mineral salts to pass into the permeate (in particular the chlorides), thus providing a partially demineralised concentrate.
TA , making use of the most modern technologies and the best components on the market, is able to provide highly qualified ultrafiltration and milk filtration machines tailored to the specific needs of the customer.