ULTRAFILTRATION TECHNΟLOGY FOR GREEK YOGURT PRODUCTION

The greek yogurt production with ultrafiltration technology is based on a separation process working at molecular level. The Membran–tech (UF) plant works with cross flow filtration, using ultrafiltration spiral wound membranes. Lactose, salts and acids pass through the membranes, while proteins and fat are retained and thereby the feed is concentrated to the desired product.

Membran-tech (UF) systems are fully self-contained and skid-mounted, providing our customers with several benefits such as space saving, short installation time, easy maintenance and membrane replacement. The units are fully automated, available in various sizes/capacities. The units are fully tested prior to delivery and come fully cabled ready for production.

ADVANTAGES OF ULTRAFILTRATION IN THE GREEK YOGURT PRODUCTION

Smooth and creamy texture of the final product.

Improved taste of the final product.

Increased yield up to 5%, due to high retention of the whey proteins.

Fat content from 0,1% to 10%, with no effects on quality that come by adding cream after concentration.

Unit detail

All the processing plants are designed in 3-D before their construction, giving to our customers the possibility of selecting the most ergonomic solution.