Membrane microfiltration unit

for dairy products

Thanks to decades of experience and continuous collaboration with our customers, we purpose Microfiltration process for water treatment of general industrial use and specifically for the dairy industry.
This process may be applied to: Whey microbiological stabilization. In order to reduce undesirable microorganisms reduction (mainly spores, bacteria, yeasts), whey is processed through ceramic membranes having retention capacities from 0.8 to 1.4 µm and with particular geometric shape. The obtainable reduction levels go from 104 to 106, in accordance to the microorganisms type and their concentration. The “stabilization” with ceramic membranes is done at +40/50°C and, compared to flash pasteurization (+72°C), has the advantage to not denature the proteins. Even sometimes it is necessary a further pasteurization process, the use of ceramic membranes is destinated to whey-by products for human purpose, since it can be reduced the total hot treatment times of the product and consequently to extend the shelf-life of the final liquid product.