Dairy

The dairy industry faces continuously pressure to produce, invent and re-invent new products. Our MMS process development engineers can support you regarding process development and optimization for various dairy filtrations and applications.

MMS has finetuned the standard applications such as whey, whey protein and skimmed milk concentration. We have also further developed our systems to handle more difficult applications such as the production of MPC90 and milk sterilisation.

Download MMS Dairy Applications

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RO - Skim Milk concentration

  • Concentration up to 35%TS
  • Evaporation cost reduction
  • Cold or warm operation

UF - Milkprotein concentrate

  • MPC 50 - 90
  • Concentration of casein & whey proteins
  • For cheese & yogurt process
  • Standardization of powders

MCI - Micellar Casein Isolates with Hollow fibre Microfiltration MF

  • Selective enrichment of casein whilst allowing whey protein to permeate
  • Novel solution with hollow fibre modules.
  • Our customers benefit from the selective fractionation properties of HF modules with low CAPEX

WPC / WPI 90 - Whey Protein Concentrate and Isolate

  • UF: Selective concentration of whey proteins to produce WPC 35, WPC 50 and WPC 85
  • Production of further whey derivates, e.g. Lactose
  • Suitable for sweet whey
  • MF/ UF: combination to remove residual fat from whey protein concentrate and produce WPI 90

Micellar Casein Isolates with Ceramic Microfiltration

  • Selective enrichment of casein + allowing whey protein to permeate (MCI)
  • Classic solution: ceramic MF
  • Uniform transmembrane pressure

Whey concentration for large cheese & powder factories

  • Reverse Osmosis with feed stream > 10'000l/h
  • High concentration levels : > 30% TS

MMS offers complete whey lines with pre-treatment steps like de-dusting, de-fatting and pasteurization.

Whey lines: Thermising, Pasteurization, Separation

MMS is offering necessary pre- and post- treatment technology of streams in order to maximise the filtration system's performance and products' quality.

  • Heating and cooling of whey for various processes, like pasteurizing, de-fatting, de-dusting, storing
  • Design of complete production lines

Greek Yogurt, Skyr, Quark

  • Concentration and standardization of acidified products
  • Skim and full cream milk ultrafiltration
  • Fermented milk concentration to drain whey + increase viscosity

Oligosaccharide fractionation

  • Conversion of lactose into higher value compounds
  • Sharp fractionation of mono-, di- and oligosaccharides
  • Selective NF with controlled operating parameters

Brine clarification: impurity removal

  • Clarification of brine solution in cheesebaths
  • Removal of bacteria
  • Stabilization and risk reduction of cheese production