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).|
To concentrate the acidified milk and to obtain some “curd cheese” containing the main part of whey proteins.
– the permeate, which mainly contains water, whey and mineral salts.
– highly efficient ceramic membrane.