Dairy Applications

Membrane filtration is routinely used for a number of applications within the dairy industry where it has become a valuable part of the production process, especially in manufacturing of dairy ingredients. The applications can be differentiated in three categories: Milk applications, Whey applications and Other dairy applications.

Milk Applications

Whey Applications

• Reverse Osmosis of Whey
• Nanofiltration of Whey
• Ultrafiltration of Whey
• Microfiltration of Whey
• Micro Formula™ - micro particulation of whey proteins. GEA Filtration has developed a new unit for micro particulation of whey proteins. The Micro Formula™ makes it possible to utilize the whey to increase product yield and replace fat. The micro particulation process forms particles similar to milk fat particles. Micro particulated whey is used in numerous dairy products. For further information about the Micro Formula™, please access this page.

For more information, please visit Whey Processing page.

Other Dairy Applications

• Cheese Brine Clarification
• Reduction of BOD/COD from evaporator condensate and permeate streams to reduce wastewater costs.
• CIP (Clean in place) caustic and/or acid clarification for re-use.

Cross-flow membrane filtration has opened the doors to a variety of new and innovative dairy products. You don't have to look back to far to the days of the mechanical separator being the only means of harvesting a component of milk. Today, not only can we separate the cream; we can separate virtually every major component of milk through membrane filtration. Membrane filtration technology has rapidly gained prominence in the processing of dairy ingredients. Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis, is making it possible to produce products with very unique properties and functionalities.