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Tami Industries

Acidified milk concentration

Industry type:

Milk & Dairy


Suppression of the dripping to increase the proteinic efficiency (important losses of casein’s and whey proteins).

TAMI's Solution:

To concentrate the acidified milk and to obtain some “curd cheese” containing the main part of whey proteins.
During the concentration, the product is fractionated in two phases :

- the permeate, which mainly contains water, whey and mineral salts.
- the concentrate (or retentate), which constitutes the “curd cheese” from which the dry extract can reach up to 20% of low fat curdled and 40% on whole curdled.


-  highly efficient ceramic membrane.
- constant quality of cheese production.
-  the decrease of processing time.



TAMI Industries
Head office & Factory : Z.A. Les Laurons CS 65
26111 NYONS CEDEX - France
Tel : +33 (0) 475 264 769 - Fax : +33 (0) 475 264 787