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Reverse Osmosis is a high pressure membrane filtration process. In principle, only water passes through the membrane.
In the dairy industry, reverse osmosis is normally used for concentration.
Volume reduction of milk and whey, milk solids removal and water treatment are the main applications.
Reverse osmosis can be applied in addition to evaporation. If a new evaporation line is required or if an existing line is to be expanded, large savings can be achieved by combining the two technologies. Reverse osmosis is a very effective way of removing water from milk or whey prior to evaporation. By installing a reverse osmosis plant in the reverse flow of an existing evaporator, the capacity of the evaporator can be significantly increased depending on the application and type of the evaporator in question.
Reverse osmosis can be used to concentrate skimmed milk or whole milk to increase the total solids content. This also applies to fermented products. Since reverse osmosis only removes water, it can be applied as an alternative in terms of energy efficiency against evaporation, which is the most common means of increasing the total solids content of milk.
Reverse osmosis may be applied to reduce the volume of milk or whey. Reverse osmosis-based volume reduction is an alternative to nanofiltration to save transportation costs.
Nanofiltration is widely used in the dairy industry for lactose concentration and demineralization. By allowing monovalent ions to pass while partially rejecting multivalent ions, the whey volume can be further reduced to save on transportation costs. For the production of higher quality lactose than whey, the amount of minerals present can be reduced by NF.
Whey nanofiltration will reduce the mineral content of the products - especially sodium and potassium chlorides (monovalent ions). In most cases, both whey and production have to go through a concentration stage in advance.
Nanofiltration becomes a very attractive technology because it combines volume reduction with partial demineralization in one and the same process step.
To save transport costs, it is possible to apply nanofiltration to reduce whey (concentration). Higher flux rates can be achieved with nanofiltration technology, so that nanofiltration becomes a financially attractive alternative to other technologies.
Lactose is mainly produced from whey and nanofiltration plays an important role in a modern lactose production plant. By applying nanofiltration, the lactose can be concentrated (ie crystallization) before further processing. Furthermore, nanofiltration will reduce the amount of minerals that will provide a more efficient crystallization process and will result in a lactose product with a higher purity degree. Partial Demineralization Demineralized Whey While producing demineralized or non-hygroscopic whey powder, where low lactose and mineral content is required, nanofiltration can be applied as an economic advantage to electrodialysis and ion exchange technologies. Depending on the type of whey, the degree of demineralization can go above 30% and makes electrodialysis and ion exchange processes more efficient. Demineralized Cheese Juices Demineralized whey powder (DWP D35, D50, D70, D90), depending on the degree of demineralization - nanofiltration and ultrafiltration or electrodialysis (ED) combined with nanofiltration and evoporation + spray drying processes can be produced.
While producing demineralized or non-hygroscopic whey powder, where low lactose and mineral content is required, nanofiltration can be applied as an economic advantage to electrodialysis and ion exchange technologies. Depending on the type of whey, the degree of demineralization can go above 30% and makes electrodialysis and ion exchange processes more efficient.
Demineralized whey powder (DWP D35, D50, D70, D90), depending on the degree of demineralization - nanofiltration and ultrafiltration or electrodialysis (ED) combined with nanofiltration and evoporation + spray drying processes can be produced.
Whey protein concentrate / isolate production
Polymeric spiral ultrafiltration membranes are standard for whey protein concentrate (WPC) and isolate (WPI). In this application, ultrafiltration membranes are widely used to provide optimal balance for UF protein separation, high flux rates, and membrane durability.
Microfiltration for WPI is the initial step needed to reduce the fat content in the whey protein. Ultrafiltration is applied to the protein in MF production together with diafiltration for subsequent steps. The resulting WPI product is much higher in whey protein because the fat and lactose content is very low compared to WPC.
Ultrafiltration is widely used for clarifying salt and brine solutions for cheeses such as mozzarella and parmesan. This saves cost by reusing the brine solution in cheese production. The UF membrane maintains the trace mineral balance necessary to maintain the quality of cheese, as well as a good clarification of the brine.
In the production of cheese, salty water is used to add flavor and to help preserve the cheese. Filtration clarification ensures the removal of fine dusts, residual oil and all microorganisms from the cheese. As challenges for waste disposal continue to increase, the use of brine treatment by ultrafiltration has become increasingly important to minimize costs and reduce environmental problems.
The ultrafiltration membrane is specifically designed for the concentration of milk proteins.
Milk protein concentrates and isolates are produced from skimmed milk using membrane filtration technology. Whole skimmed milk is separated into skimmed milk and cream and skimmed milk is then filtered using ultrafiltration membranes to further concentrate the milk protein. The whey and casein blend offers a range of nutritional and functional properties that contain high levels of calcium, phosphorus, potassium and magnesium. The milk protein concentrate can also improve the heat stability and solubility of the product contained.
The separation of whey and casein protein are more recent and important processes used in the dairy industry. MF membranes provide an economically feasible solution for the separation of these valuable proteins.
The use of microfiltration technology for protein degradation and separation into whey and casein fractions is becoming more common in the dairy industry. Large pores in the microfiltration membrane allow most of the whey protein to pass through the membrane and casein to fractionate before ultrafiltration is used to further concentrate and purify each protein product. This protein fractionation technique provides more options for producing unique protein products.
MF membranes can be used as final fat and microbial removal stage in milk production to produce high quality WPC and WPI. Our MF systems can operate at lower pressure and can be spiral winding of ceramic membrane or polymer.
With the largest pore size range, microfiltration is widely used to extend the shelf life of milk and produce high quality dairy products. Particularly suitable for the removal of bacteria and spores when conditioning options involving high temperature conditions are not appropriate. This process can be used as a pretreatment step for pasteurization and to ensure complete removal of all vegetative spores from milk.
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