Thanks to decades of experience and continuous collaboration with our customers, we purpose Ultrafiltration process for water treatment of general industrial use and specifically for the dairy industry. This process may be applied to:
- Whey (fractionation and protein concentration).
After opportune pre-treatment, dairy whey can be divided in two fractions: one full of Proteins and one practically without Proteins.
The 1st fraction is called WPCXX based on Proteins on the dry content (WPC = Whey Protein Concentrate), where XX shows the percentage of contained proteins (ex. WPC35, WPC60 or WPC80).
The 2nd one contains Salts and Lactose and can be further concentrated through Reverse Osmosis process or Nanofiltration for a following Lactose use.
- Milk protein standardization. Similarly to the whey protein concentration, the milk protein standardization (and of protein/fat ratio) is done through the Ultrafiltration. The obtained by-product is a permeate made by water, salts and lactose which can be processed through the same concentration process of Reverse Osmosis as described in the previous application. The concentration ratio to be used in the milk protein standardization depends on the dairy production requirements and on the cheese, yogurt and fresh products type which the dairy wants to improve. The milk protein standardization allows to make cheese with constant protein content without any changes which may alter the final product.
- Milk concentration.
Similarly to the milk protein standardization, the milk concentration is done through the Ultrafiltration. The obtained by-product is a permeate made by water, salts and lactose which can be processed through the same concentration process of Reverse Osmosis as described in the previous paragraph concerning Whey. In this case different milk protein concentrates may be prepared (MPC 50/60/70/80/85 and MPI90) and a certain number of cheese (twarog, mascarpone, labneh, quarg, cream cheese and similars).
- Brine continuous filtration.
Brine where the cheese is steep is continuously regenerated through the Ultrafiltration/Microfiltration process. It is sent with suitable flowrate to the UF/MF unit and the 96-98% (filtered) is reintroduced purified in the salting vat. The retentate (made by substances which bring to the brine progressive degradation if not eliminated in time) is discharged. In respect to the traditional process by fossil flours, the Ultrafiltration process does not foreseen expensive disposal of fossil flours and most of all ensures a constant superficial charge (towards low values), without cyclical contamination picks. The choice of Ultrafiltration process rather than Microfiltration depends on the dairy farm production requirements.
- Water purification. Ultrafiltration process is used to purify the well water used for cleaning and rinsing of the equipment. The treatment can drastically reduce the polluting microbiological elements as bacteria (including Pseudomonas or Escherichia coli), virus, yeasts, mushrooms, moulds, algae. Water purification treatment can be made by Ultrafiltration process as well: the choice of one or the other technology depends very much on the available water quality and on dairy requirements.
- Continuous purification of mozzarellas water hardening.
Mozzarella cheese water hardening is contaminated with time and needs frequent reintegration in large quantities. if this refill is not done, the risk may be the microorganisms growth (example: Pseudomonas family). These microorganisms, often present in the well water, can bring to unwanted phenomena of blue or pink colouring on mozzarella cheese surface. Ultrafiltration/Microfiltration processes enable to continuously remove such microorganisms and save large quantities of water. As in the brine purification process, Permeate (filtered) is reused and Retentate sent to the discharge or to the treatment. The choice of Ultrafiltration/Microfiltration process rather than depends on the dairy needs, on microorganisms type and their concentration.