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Membrane Filtration System

Advanced separation and concentration technologies for dairy products

Our comprehensive range of membrane filtration systems offers innovative solutions for the concentration, purification, and fractionation of dairy products. Designed to maximize efficiency and the quality of finished products.

Technologies: Microfiltration, Ultrafiltration, Nanofiltration, Osmose Inverse

Application: Protein concentration, milk standardization, demineralization

Advantage: Energy efficiency and preservation of native qualities

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Main characteristics of membrane filtration systems

Full range: Microfiltration (MF), Ultrafiltration (UF), Nanofiltration (NF), Reverse Osmosis (RO)
Processing capacity: 200 to 50,000 liters/hour depending on configuration
High-performance membranes made of advanced composite materials
Product recovery > 98% for maximum efficiency
Constructed entirely of food-grade AISI 316L stainless steel
PLC control system with 15" touchscreen HMI interface
Integrated automatic CIP cleaning with automatic validation
Operating pressures up to 40 bar depending on the technology
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards
Modular design on a pre-assembled skid for easy installation

Full description

Our membrane filtration systems represent technological excellence in the field of dairy product separation and concentration. Designed specifically for cheese and dairy applications, they offer unparalleled separation accuracy while preserving the functional qualities of the proteins.

Ultrafiltration technology allows for the concentration of lactic proteins and the standardization of the composition of cheese milk, essential for consistent cheese quality. Microfiltration systems offer gentle bacterial removal for ESL milk production while preserving the native protein profile.

Our nanofiltration and reverse osmosis solutions complement the range by enabling the demineralization of whey and the concentration of products before drying, with exceptional energy efficiency.

Technical Data of Filtration Systems

Setting	Ultrafiltration (UF)	Microfiltration (MF)	Nanofiltration (NF)	Reverse Osmosis (RO)
Pore size	1-100 kDa	0.1-10 μm	0.5-5 kDa	< 0.5 kDa
Typical pressure	2-10 bar	0.5-5 bar	10-25 bar	15-40 bar
Maximum temperature	60°C	55°C	50°C	45°C
operational pH	2-12	2-12	2-11	2-10
Permeate flux	20-50 L/m²/h	50-150 L/m²/h	15-35 L/m²/h	10-25 L/m²/h
Membrane lifespan	2-3 years	2-4 years	2-3 years	1-2 years

Advanced Features and Details

Standard features	Optional modules
Pre-assembled skid with stainless steel structure	Online permeate quality monitoring system
High-pressure pumps with variable regulation	Continuous turbidity analyzer
Integrated automatic CIP system	Online conductivity and pH controller
PLC control with 15" touchscreen interface	Ethernet connection and remote monitoring
Automatic recording of HACCP data	Automatic Concentration System
Sanitary pneumatic valves	Separation pretreatment unit
IP65 protection for humid environments	Complete hygienic fairing

FEATURES DETAILS

Advanced Ultrafiltration Technology

Our UF systems utilize state-of-the-art spiral or tubular membranes for the continuous concentration of whey or milk prior to further processing. Designed to produce whey protein concentrates (WPC) or milk protein concentrates (MPC) with optimal preservation of functional properties.

Microfiltration for microbiological stabilization

Microfiltration enables the removal of pathogenic cells and bacteria from liquid food products, the fractionation of dairy proteins, the regeneration of CIP cleaning chemical solutions and the final treatment of wastewater from industrial process purification.

Nanofiltration for specific separation

A unique filtration process designed to achieve highly specific separation of low molecular weight compounds such as minerals and salts from complex process streams. An optimal solution for pre-concentration or concentration of dairy products.

Areas of application

Our membrane filtration systems cover a wide range of applications in the dairy industry:

Whey concentration - Production of WPC and WPI with different protein levels
Standardization of cheese milk - Precise adjustment of protein content for consistent cheese quality
ESL Milk Production - Microfiltration for Gentle Bacterial Removal
Whey demineralization - Ash reduction for infant applications
Milk concentration - Pre-concentration before evaporation or drying

Advantages of membrane filtration solutions

Superior energy efficiency

Membrane filtration systems consume significantly less energy than traditional thermal processes, with reduced operating costs and minimized environmental impact.

Preservation of native qualities

Unlike heat treatments, membrane filtration preserves the functional properties of proteins, vitamins and aromatic components of dairy products.

Flexibility and modularity

Modular design allowing future capacity expansion and adaptation to different applications thanks to pre-assembled skids for quick and easy installation.

Technical Frequently Asked Questions

Expert questions on membrane filtration technologies and their applications in the dairy industry

These technologies are distinguished primarily by pore size and their specific application: Microfiltration (0.1–10 μm) retains bacteria and suspended solids; Ultrafiltration ( 1–100 kDa) concentrates proteins and separates macromolecules; Nanofiltration (0.5–5 kDa) removes divalent minerals and small organic molecules; Reverse Osmosis (<0.5 kDa) retains monovalent salts and allows for maximum concentration. Each technology operates at different pressures and offers specific separation levels tailored to particular applications in the dairy industry.

Ultrafiltration allows for the selective concentration of whey proteins while removing lactose, minerals, and water. This technology preserves the native functional properties of proteins (solubility, emulsification, gelling) far better than thermal processes. It enables the achievement of precise protein concentrations (35%, 80%, or higher) with greater energy efficiency than traditional methods. The process operates at low temperatures, preventing thermal denaturation and ensuring optimal organoleptic quality of the resulting whey protein concentrates (WPCs).

Microfiltration offers a gentle alternative to intensive heat treatments for ESL milk production. It mechanically removes 99.5% to 99.9% of microorganisms, including bacterial spores, without significantly affecting native proteins or nutritional components. Compared to traditional pasteurization, MF allows for an extended shelf life (21-30 days) while better preserving the fresh taste and nutritional properties of the milk. This technology also reduces environmental impact through lower energy consumption.

Nanofiltration enables the selective demineralization of whey by preferentially removing monovalent minerals (sodium, potassium, chlorides) while partially retaining beneficial divalent minerals (calcium, magnesium). This selectivity is crucial for applications in infant formula where a specific mineral profile is required. NF offers a cost-effective alternative to electrodialysis and ion exchange, with demineralization rates reaching 30-40% in a single stage and up to 90% in a multi-stage configuration.

The lifespan of membranes depends on several factors: the quality of the pretreatment, the operating parameters (pressure, temperature, tangential velocity), the frequency and effectiveness of CIP cleaning, and the nature of the product being processed. To optimize longevity, we recommend: appropriate pretreatment (filtration, clarification), adherence to recommended operating ranges, the use of suitable cleaning products, continuous monitoring of pressure drops, and regular preventive chemical cleaning. With proper maintenance, membranes can last from 2 to 4 years, depending on the technology and application.

Membrane filtration is revolutionizing the cheese industry with several key applications: precise standardization of milk protein content for consistent cheese quality; pre-concentration of milk to increase the capacity of cheese-making vats; production of standardized cheese bases; whey processing and valorization; continuous purification of cheese brines; and production of specific protein concentrates for analog cheeses. These applications improve the yield, quality, and profitability of traditional cheesemaking processes.