Milk & whey ULTRAFILTRATION systems


ULTRAFILTRATION has many applications in the dairy industry for the standardization and concentration of milk protein (MPC) and whey protein (WPC).

The milk, so concentrated and standardized in terms of protein content, is used for the production of cheese with significant advantages in terms of yield and quality.

In addition, protein-enriched milk is ideal for the production of yogurt, kefir, fermented milk in general, etc ...

Applied to whey, ultrafiltration allows to obtain a concentrate with a very high content of proteins and low content of lactose and mineral salts (WPC35), until reaching, through the process of diafiltration, protein concentration values equal to 80% (WPC50, WPC65, WPC80).

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