Nanofiltration of Whey

Nanofiltration (NF) is characterized as having a molecular weight cut-off range (MWCO) from about 100 to 1000. NF membrane retains all solutes of whey except monovalent charged ions. The permeate is water, monvalent salts and some organic acid which mimics the tetrahedral structure of water.

Nanofiltration of Whey: Concentration and de-ashing of whey and UF permeate with Nanofiltration membranes can be achieved to a maximum total solids of 24%.

Applications:

Transportation: Pre-concentration of partially de-ashed or demineralized whey and UF permeate prior to transport at higher solids than Reverse Osmosis.

Evaporator Expansion: Production of partially de-ashed or demineralized whey and UF permeate is also used as a system to complement existing whey/permeate evaporators as a way to increase capacity by pre-concentration with added value of less ash or minerals.

Salt Whey Recovery: Salty whey is the result of salt curing cheese in the cheese making process. Salt (sodium chloride) expels remaining whey from the cheese curd during block formation of various types of cheese. This relatively low volume of salty whey can then be processed with Naonofiltration membranes in a batch dia-filtration process to wash out the excess salt and achieve a sweet whey mineral composition.