Quick facts
Concentrates fat and protein, removing only water, minerals and lactose
Applications:
White cheese
Ultrafiltration unit SW
Concentrates fermented products to achieve the desired composition and texture
- System is closed and the process is automated – this creates better hygiene, as there is no manual contact with product
- Higher yield – ultrafiltration uses less milk than traditional cheesemaking, as the high-nutrition whey proteins are retained in cheese
- Consistent product quality and easy to control parameters and composition
