Membrane Filtration Systems

This video showcases membrane filtration systems designed for the dairy industry, featuring ultrafiltration, nanofiltration, and reverse osmosis technologies. These solutions allow for milk and whey concentration and partial demineralization, improving processing efficiency, enhancing product quality, and reducing transportation costs. System applications: Ultrafiltration: Enhances curd firmness by partially removing lactose, increases cheese yield per vat, and improves coagulation efficiency. Nanofiltration: Partially demineralizes whey by removing monovalent salts, improving flavor and cryoscopy value, making whey more suitable for added-value uses. Reverse osmosis: Removes most of the water from milk or whey, ideal for drying plants or transport cost reduction. Key advantages: Higher cheese yields and better curd structure. Converts whey from a byproduct into a valuable raw material. Enables production of high-quality dairy ingredients for drinks, spreads, and mixes. Supports development of new product lines or enhancement of existing ones. Integrated processes: Enzyme deactivation Cheese fines and fat removal Partial salt removal Concentration Pasteurization Storage membrane filtration, dairy ultrafiltration, whey nanofiltration, reverse osmosis dairy, whey concentration, whey demineralization, DPCS system, dairy processing equipment, whey recovery, milk concentration system, cheese plant solutions Information. Mexico email: [email protected] phone: +52 (222) 933 2760 United States email: [email protected] phone: +1 (305) 591 4343 www.sanchelimainternational.com