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Ultrafiltration (UF)

Ultrafiltration is a membrane filtration process operating at 2-10 bar pressure and allowing molecules of the size of salts and sugars to pass through the membrane pores, while molecules the size of proteins are rejected.

Typical UF applications are:

Dairy

• Milk
  • Proteins standardization, concentration and separation
  • Cheese milk
  • MPC
  • Market milk
  • Powder milk
     
• UF Concentration of cheese
• Feta and Domiati
• Queso Fresco types
  
• Concentration of Yoghurt, Ymer
   
• Concentration of Fermented Milk and Cream
  • Fresh cultured cheeses (Quarg)
  • Cream cheese
  • Other fresh, soft cheeses, Mascarpone
• Protein concentration in sweet and acid whey
  • WPC
  • Recovery of WPC for cheese milk
  • Special products i.e. yoghurt, desserts
• Protein concentration in sweet and in acid buttermilk
  • Retentate for various foods
  • Powder

Process flow diagram of APV UF process for Whey Protein Concentrate production

APV UF system based on Spiral Wound UF membranes used in cheese plants to increase cheese yield and quality