Quick facts
Preserves fat/protein ratio, removing only water, minerals and lactose:
Other:
Gentle treatnent preserves optimal yoghurt or cream chesse structure and ensures top product quality
Ultrafiltration unit
Concentrates a yoghurt or a fermented cream cheese to achieve the desired composition and texture
Retaining Yield & Flexibility
Consumer demand for concentrated, high protein and clean-label fermented dairy products has exploded. Following the increased popularity of Greek yogurt, foods like skyr, labneh and premium cream cheeses are gaining momentum. Growth in this category is driving increased attention on efficiency and production flexibility in the process.
Fermented dairy manufacturers looking to get more from their plants are turning to plate and frame membrane filtration. Rather than using centrifugal force to separate, plate and frame filtration gently removes only water, minerals and lactose, preserving the fat-to-protein ratio.
Learn more in the article, "Why fermented dairy producers are moving to plate and frame membrane filtration", by Matt Green, Filtration Solutions Global Business Development Manager.
