Micro filtration membranes have an open structure. Most dissolved substance will pass whereas non-dissolved particles, bacteria, spores and fat are rejected.
Our Microfiltration Units may be used for:
Reduction of Bacteria
• ESL Milk
Microfiltration physically removes undesired bacteria, spores, impurities etc. from the milk, leaving the milk with a high quality, pure and with no undesired changes to the chemical composition where as traditional processes as heat treatment change the composition.
• Cheese Milk
Microfiltration removes spores in milk that would normally survive a pasteurisation process.
• Milk & Whey Powders
Through removal of bacteria and spores the quality of powder is massively improved. Heat treatment may be minimized therefore saving the properties of whey and milk powders.
• Cheese Brine Sanitation
Microfiltration replaces the traditional heat treatment of bring to remove microorganisms. A high quality in terms of chemical and microbiological properties is essential for the production of cheese.
Milk Protein Fractionation
• Casein Standardisation in Cheese Milk
Casein and Whey proteins are being fractionated by the micro filtration. The concentration of casein in the cheese milk is standardized and allows a stable, uniform production process.
• Casein Production
Microfiltration can fractionate milk proteins into casein and whey proteins. The permeate contains whey proteins that may be used for
the production of liquid stabilizers, such as Whey Protein Concentrate and Whey Protein Isolate.
Milk Fat Removal
• Protein Isolate
Micro filtration may remove fat in the production of Milk Protein Isolate or Whey Protein Isolate. The protein level should reach 85 – 90 % which makes milk fat a limiting factor.
For further details please send us an inquiry.