Dairy industry

  • cheese production,
  • ice cream production,
  • sourdough production,
  • increasing the capacity of vacuum evaporators by pre-concentration.
  • cheese production,
  • increasing the protein content of milk,
  • sourdough production,
  • ice cream production,
  • low sugar ice cream production,
  • low sugar milk production.
  • cold pasteurization,
  • production of milk with extended shelf life,
  • separation of casein.

A salt brine is used to preserve the different types of cheese. Disposal of salt brine is very expensive and is often prohibited due to the high salt content. Ultrafiltration separates fats and proteins, which are left over from the cheese in the brine, and allows its long-term reuse. When using ultrafiltration, a proper ion balance is maintained in the brine, which facilitates its absorption by the cheese and reduces the risks of cheese softening, which is observed in another type of brine treatment. As an added benefit, ultrafiltration dramatically reduces the number of yeast and mold cells in the brine, which can reduce the durability of the product or cause a deterioration of the organoleptic indicators of the cheese. This can greatly reduce or completely eliminate the need for additional processing and repackaging of the cheese.

Food industry

  1. Clarification of juices;
  2. Production of fruit concentrates;
  3. Production of vegetable concentrates;
  4. Cold sterilization;
  5. Clarification and stabilization of wine;
  6. Production of low-alcohol drinks;
  7. Purification and concentration of egg white;

Pharmaceutical industry

  1. Purification and concentration of biologically active substances;
  2. Concentration and demineralization of blood plasma;
  3. Production of enzymes.

Water treatment

  1. Desalination of sea water;
  2. Purification of natural waters;
  3. Demineralization of drinking water;
  4. Ultrapure water production;
  5. Waste water treatment;

Whey processing

Reverse osmosis can concentrate whey and permeate from ultrafiltration to a maximum 20 percent dry matter.


  • Concentration of whey and permeate from ultrafiltration before transport to reduce transport costs;
  • Whey reverse osmosis is also used as an add-on system to existing vacuum evaporators in order to increase their capacity by pre-concentration. The reverse osmosis system, followed by a vaporizer, is the cheapest productivity solution out there.

Nanofiltration can concentrate and reduce the salt content of whey and permeate from ultrafiltration to a maximum 24 percent dry matter.


  • Reduction of transport costs in the transport of pre-concentrated whey by partial reduction of salts and demineralization.
  • Increasing the performance of evaporators in the production of dry whey with a reduced content of salts and minerals.
  • Recovery of saline whey.
    Salt whey is the result of storing the cheese from salting during its production. Salt helps to separate the remaining whey in the cheese during the forming of the pieces in the production of some types of cheese. This relatively small amount of salt whey can be processed through nanofiltration membranes in order to separate the contained salt and obtain a sweet whey composition.

Ultrafiltration is characterized by a size of retained molecules of approx 3000 to 100000. The most commonly used separation size is 10000. This is the traditional size for separating proteins from lactose, most often used for the production of whey protein concentrate with a protein content of 35 to 85 the percentage.


  • Production of whey protein concentrate from 35 to 65 the percentage. Total dry matter of 10 to 28 the percentage depending on the characteristics of the incoming raw material.
  • Production of whey protein concentrate from 70 to 85 the percentage. Depending on the characteristics of the incoming raw material, it is necessary to remove the fat by microfiltration.

Microfiltration is the separation of fat and large protein molecules from whey.


  • Defatting in the production of high protein concentrate. In mechanical separation, the fat can be separated from the whey up to a certain percentage. The high fat content of whey protein concentrate results in a protein content usually 80-84 percentage depending on the whey output. To produce a protein concentrate with a higher protein content, it is necessary to reduce the fat content of the final product below 0,5 the percentage.
  • Remove bacteria. Production of whey protein concentrates with very low bacterial content can be achieved with special ceramic microfiltration membranes. It is achieved through them 99,99 percent removal of bacteria and spores.