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Tami Industries

Milk protein fractionation

Industry type:

Milk & Dairy


Beyond its nutritional interest, casein presents properties of texture related to its micellar structure. However the traditional techniques of extraction (acidification, coagulation) destroy this structure. Microfiltration allows to concentrate and purify native micelles of milk (obtaining a native phosphocaseinate).

TAMI's Solution:

The protein fractionation on ISOFLUXä membrane with a pore size of 0.14 µm is the perfect answer to this challenge. Membranes split the skimmed milk into two parts:

- a retentate with 85 to 86% of proteins in total solids,
- a permeate with 80% of whey proteins compared to the initial milk 


- Conservation of the casein micellar structure
- Improvement of the cheesemakers efficiency
- Expansion of cheese varieties manufacture.

Product: ISOFLUXä

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