Reverse Osmosis (RO) is characterized as having a molecular weight cut-off range (MWCO) of less than 200. RO membrane retains all solutes of whey. The permeate is water and some organic acid which mimics the tetrahedral structure of water.

Reverse Osmosis of Whey

Concentration of whey and UF permeate with Reverse Osmosis membranes can be achieved to a maximum total solids of 20%.


Transportation: Pre-concentration of whey and UF permeate prior to transport.

Evaporator Expansion: Reverse Osmosis of 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. An RO system ahead of evaporation is generally a less expensive solution to increasing throughput ahead whey dryers.

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