Whey Protein Concentration

Whey is an important by-product from the cheese manufacturing industry, containing milk nutrients including proteins, lactose, soluble vitamins and minerals. It is rich in nutrients, especially proteins with high biological quality, nutritional and functional properties, alongside some ionic impurities.

Ultrafiltration is used to purify and concentrate liquid whey before it is processed by evaporation, minimising evaporator load and saving fuel and energy cost. The UF permeate contains primarily low molecular weight constituents such as lactose and salts, while the concentrated protein retentate is widely used as a food and feed additive.

How It Works

Liquid whey is passed across an ultrafiltration membrane; proteins and other high molecular weight constituents are retained and concentrated on the retentate side, while lactose, salts and water pass through as permeate.

Advanced membrane technology preserves protein solubility in the concentrated whey, avoiding the protein denaturation that more aggressive separation methods can cause — the concentrate reaches the evaporator already reduced in volume, cutting the fuel and energy the evaporator needs to finish the job.

System Benefits