Skim milk or whey. preprocessing. Ultrafiltration. desalination. evaporation. Spray dry. finished product. Package

Traditional cheese production involves the addition of starter and rennet before skim milk is blended and coagulated, where 25% of the whey protein is released from the curd and lost to the whey. Using ultrafiltration to concentrate skim milk, most of the lactose can be removed through the membrane, and most of the whey protein in the concentrated milk can be blocked by the membrane, thereby improving the yield and quality of cheese. The basic procedure is as follows:

Whey isolate

Skim Milk - Pretreatment - Ultra Filtration - Concentration - Starter - Making Cheese - Cheese

　　The reverse osmosis method can not only concentrate more than 60% of the water, but also increase the solid content affecting milk from the original 8% to 22%, while the solid permeability is only 0.15% to 0.2%. Ultrafiltration at different temperatures of 30 to 50 °C can concentrate skim milk to 3 to 4 times the solid content. After removing part of the lactose and salt through continuous dilution and filtration technology, a skim milk with a protein structure content of up to 80% can be obtained. Then students analyze and dry, which can save a lot of energy for enterprises.

　　1. Concentrated skim milk

Using membrane technology and concentrated milk fraction purification to preserve the original taste of dairy products, it has been widely used in concentrated skim milk. Membrane technology replaces traditional thermal evaporation as a low-concentration milk technology, saving a lot of energy. In addition, the membrane concentrates lower processing temperatures in milk proteins, which can prevent denaturation of nutrients in high temperature and high temperature environments.

2, and Demineralized Whey Concentrate

As a by-product of the cheese-making industry, whey has a complex composition of which the most interesting is whey protein. The biggest use of whey right now is feed. Different products can be obtained from whey through different membrane combination techniques.

Ultrafiltration separates water, salts and lactose from low molecular weight whey, increasing the protein concentration. As the concentration increases, whey isolate can adjust the protein content of the product to the required value. Whey can be concentrated to more than 25% of total solids, and after spray drying, whey protein concentrate powder can be obtained, and its protein content can reach 35-80%.