-WHEY
One of the most common applications in membrane filtration technology in the world is the processing of whey. Whey, which is the main problem of all cheese producers, can be treated with many different systems and made ready for production for different product groups.
TRANSPORTATION AND ENVIRONMENTAL FACTORS
High water content of whey can be used in CIP system of dairy farms or more different processes after filtration. RO technology separates the water from whey, concentrates whey and therefore minimizes transportation costs. The remaining water is used for different purposes as recovery within the process.
WHEY PROCESSES
Lactose and mineral contents of whey content can be separated and used, and at the same time the protein concentrate obtained in the membrane filtration systems is used for different production methods.
UNPROCESSED FRESH WHEY
- In ready-made food industry (such as biscuits…)
- Cosmetic procedures
WHEY CONCENTRATE
- WPC 35: Instead of milk in ice cream, yoghurt, flavored milk.
- WPC 35: Food additives, functional food, fillings and cream, in ready-made food products
WHY WHEY CONCENTRATE?
- It is more valuable than animal feed or whey powder
- More cost-effective transportation and storage (Transportation cost)
- Increased functionality through purification
PROPERTIES
- Simplified product for high expertise products
- Reduced fat content
- Altered protein composition
- Special functional features
- Reduced ash content, etc…