Acidified milk concentration

Application :	Acidified milk concentration
Type of industry	Milk & Dairy
Objectives	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.
Benefits	– highly efficient ceramic membrane. – constant quality of cheese production. – the decrease of processing time.
Products	INSIDE CéRAM™

Food & Beverage