The concentration of by-products deriving from milk processing is widely used for the reduction in volumes and, consequently, in costs related to the transportation or disposal of the latter, as well as providing the possibility of reusing the water in the factory itself or disposing of it according to the currently enforced laws.
Concentrated whey is stable because its high sugar content inhibits spontaneous fermentation, and can therefore be stocked and transported at low temperature without particular attention.
Concentrated whey provides an excellent ingredient for the formulation of complex animal feeds if adequately mixed with cereals and meals deriving from vegetable oil extraction. The resulting mixture benefits of a real market value and can therefore be considered an actual product, no longer a dairy waste to be disposed of.
The plants in question enable total recovery of the protein fraction and the concentration of whey, which can then be used in the production chain, for instance to increase the yield in cheese making, or put on the food and pharmaceutical markets as is.
Ultrafiltration is a highly effective method for the concentration and standardization of the protein component of whey.
Production yield from whey that has been previously concentrated by ultrafiltration, calculated on the basis of the quantity of whey utilized as such, is on average 70% higher, as is material recovery, which reaches a 5-6 times enhancement.