Whey, casein and lactose processing
Key to maximizing the opportunities of whey is the ability to effectively separate out and concentrate individual components to capture their specific characteristics. Preserving the quality of the raw whey is essential, while effectively removing fines and fat residues. We offer a wide range and scope of membranes for separation and concentration, helping end-product portfolio diversification and energy efficiency.
On the pulse of whey, casein and lactose processing
Whey processing is a fast-growing dairy industry segment. Whether sweet or sour whey, this cheese by product is now used to produce whey proteins, cream and butter. It is also used for whey-based products that improve food consistency, enhance athletic performance, supplement infant formulas, promote healthy ageing and weight loss. There are challenges, of course, including demand for higher yields and enhanced quality despite variations in whey composition that result from seasonal variations in the milk or the breed of cow.
Getting more value out of raw whey requires a blend of expertise and highly efficient membrane technology. Alfa Laval combines vast expertise in heat transfer, separation and fluid handling with easy-to-clean hygienic evaporator/condenser, separation and membrane filtration systems that are the heart of whey production. This results in whey processing lines that are optimized to deliver uptime, high yields and excellent product quality while minimizing resource consumption and wear on critical parts. What’s more, Alfa Laval’s hygienic equipment provides whey processors with total peace of mind.
Why choose Alfa Laval?
- Proven reliability
- We offer a wide range of membranes for separation and concentration helping end-product diversification
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Brochure: At the heart of dairy
Danish Dairy and Food Industry
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