Ultrafiltration Plants

Ultrafiltration (UF) covers a range of membrane pore sizes i.e. cut-off value.  The cut-off value generally varies from 0.002 to 0.05 µm or 1,000 to 200,000 molecular weight (MW).

Ultrafiltration can apply both ceramic and polymeric membranes for protein concentration.

The well-defined and narrow pore distribution makes ceramic UF membranes suitable for highly specialised fresh cheese types, whereas polymeric UF membranes deliver significant advantages when applied for standard fresh cheese types.

Applying UF concentration allows standardisation of milk protein for cheese milk, skim milk powders and the manufacturing of other milk products e.g. milk protein concentrates (MPC) and derivative products.

Furthermore, ultrafiltration is a core technology in the manufacturing of whey protein concentrates (WPC) and similar derivative products.

UF is also a very important key technology within UF white cheese processing and lactose-reduced dairy products.

UF is primarily used to concentrate protein to produce WPC and MPC for ingredient powder production. The combination of UF with MF allows for expansion into products like MCC, MPI, WPI and MCI.

UF is also highly efficient to produce white cheese types like feta, domiati and halloumi. The use of UF to produce fresh cheese types like quark, skyr, greek yoghurt, cream cheese, double cream cheese and queso fresco provides an incredible extra yield compared to traditional cheese manufacturing methods.

SiccaDania Filtration’s design is also flexible to the manufacturing of multiple product types in one common plant, thus maximising utilisation and flexibility.

Support when you need it

SiccaDania Filtration is well-positioned to support complex projects based on our customised standard solutions, flexible in design and well-proven in actual performance (execution, implementation, and ongoing support).

For more information or a quotation, please contact us.

Dairy

• Protein standardised raw milk
• Lactose-reduced skim milk
• Milk protein concentrate (MPC)
• Milk protein isolate (MPI)
• White cheese concentrate
• Fresh cheese
• Bacteria reduced whey protein concentrate (WPC)
• Whey protein concentrate (WPC)
• Whey protein isolate (WPI)
• Microparticulated whey concentrate
• Native whey protein isolate
• Decalcified permeate

Food

• Production of high-fructose corn syrup
• High viscous products
• Pectin concentration
• Hydrocolloids concentration/purification prior to drying
• Sugar decolourization
• Fat & protein removal
• Resin regeneration
• Effluent concentration and the recovery of sugar and water