Milk and dairy

Many applications in the milk and dairy sector using membranes have been developed in recent years and are going on.

Therefore SIVA is offering turnkey systems to match to these applications.

Type of installation	Unit of protein standardization
Filtration area	103,6 sqm
Filtrat flow	5 m3 / h

The applications :

1 – Milk debacterization,
2 – Whey debacterization,
3 – Fractionation of whey proteins/casein,
4 – Concentration of milk protein,
5 – Concentration of sour milk,
6 – Preconcentration/demineralization of milk for yogurt,
7 – Preconcentration/whey demineralization,
8 – Whey concentration,
9 – Recycling brines.

SIVA's solutions :

• SIVA offers standardized systems to meet your needs for all these applications by incorporating ceramic and/or organic membranes proven for many years.

Recommended membrane technology(ies) :

1 – Ceramic Membranes —> MFT
2 – Ceramic Membranes —> MFT
3 – Ceramic Membranes —> MFT
4 – Ceramic Membranes or Organic —> UF
5 – Ceramic Membranes or Organic —> UF
6 – Organic Membranes —> NF
7 – Organic Membranes —> NF
8 – Organic Membranes —> RO
9 – Ceramic Membranes —> MFT

* Each goal is a well-defined technology.

NB: The list of previous applications is not exhaustive. Contact our team, we will propose some technologies to meet your needs.

Results :

1 – Milk debacterization:

– Replacing the traditional pasteurization,
– Conservation of the organoleptic qualities of milk,
– Increased shelf life.

2 – Whey debacterization:

  – Replacement of the traditional pasteurization.

3 – Fractionation of whey proteins/casein:

– Nutritional value of casein,
– Concentration and purification of native casein micelles.

4 – Concentration of milk protein:

– Adjustment of cheese production (standardization),
– Reduction of drainage and increased cheese yield by concentration of serum proteins (concentration),
– Reduce the cheese manufacturing duration,
– Production of products and beverages with a high protein level.

5 – Concentration of fresh pasta:

– Reduction of drainage and increased cheese yield by concentration of serum proteins (concentration).

6 – Preconcentration/demineralization of milk for yoghurt:

– Alternative to evaporation,
– Energy savings,
– Ability to produce light yogurt.

7 – Preconcentration/whey demineralization:

– Preparation before evaporation,
– Low volumes of effluent,
– Demineralized extract production for human food production,
– Reduction of production costs.

8 – Whey concentration:

– Decrease the volume of whey,
– Reducing costs of shipping.

9 – Recycling brines:

– Reuse of brines to avoid costly wastes,
– Brine purification for constant quality.