Membrane Processes

Membrane Process Dairy Industry

Membrane Filtration Process Solutions

For all membrane processes, two properties are typical:

The separation takes place in a purely physical way, i.e. the components to be separated do not undergo thermal, chemical or biological transformations. Therefore, at least in principle, it is possible to recover and re-use the components of the mixture.

It is possible to adapt the membrane separation to each production scale due to the modular construction of the process

In contrast to the traditional membrane filter, it can be separated up to the molecular extent. For this reason, they are competitive with other separation methods.

Microfiltration Process Solutions

Microfiltration is a method of filtration using porous membranes. The pore size in the membranes lies in the range of approx. 0.08 μm – approx. 10 μm.

Microfiltration is used primarily to reduce the number of bacteria in skimmed milk, whey, and to degrease whey intended for whey protein concentrates and for protein fractionation.

Ultrafiltration Process

Separation in ultrafiltration takes place thanks to the sieve effect, and the process removes particles up to 2nm in size. In the ultrafiltration process, asymmetrical porous membranes are used, most often polymeric or ceramic, operating under pressure in the range of 0.3 – 1 MPa.

Ultrafiltration is most often used to increase protein concentration in milk and whey and to normalize the protein content in milk and whey for cheese, yogurt and other dairy products.

Ultrafiltration is also used to clarify fruit juices.


Nanofiltration is a pressure membrane process used to treat aqueous solutions.Nanofiltration membranes achieve significant yields above the molar mass of M = 200 kg / kmol.

The name nanofiltration comes from the fact that the molar mass of 200g / mol correspond to particles of the order of 10 Å, or one nanometer

Nanofiltration is used when partial suction of whey, UF permeate or retentate is required.

Reverse osmosis

Reverse osmosis is the most perfect filtration method available at the moment. It is also the most commonly used method of water treatment used by bottled water producers.

Reverse osmosis removes particles as small as single ions from the water. The holes in the osmotic membrane are about 0.0005 microns in size (bacteria have a size of 0.2 to 1 micron, while viruses from 0.02 micron to 0.4 micron).

Reverse osmosis is used to dewater whey, UF permeate and evaporator condensate.

Control System

The control system allows the following functions:

  • Regulation of the degree of compaction
  • Standardization of proteins within a set framework
  • Regulation of the system’s efficiency
  • Work control and change of pump parameters (start, stop, performance)
  • Control and regulation of pasteurization temperature
  • Control of the output temperature of the product
  • Control of valve states