Membrane technology is used for milk processing due to its energy efficiency and its specific use. Ultrafiltration, nanofiltration and reverse osmosis have find application in the dairy industry in the processing of milk and whey.

Milk

Technology with ultrafiltration (UF) and reverse osmosis (RO) excels in removing water and concentration of specific milk components. The milk thus concentrated can be used in the production of cheese or condensed milk. Milk concentration is also used to reduce transport costs for milk producers. 

WHEY

Whey serum, which remains a by-product of milk coagulation, contains a number of useful substances such as lactose, proteins, fats, mineral salts and vitamins. This concentrate is often used in nutritional beverages, but is also in bakery products, ready meals or as an additive for animal feed. Using ultrafiltration (UF), it is possible to concentrate the whey economically before it is evaporated and dried.