Whey Management Solutions

Solid-Liquid Separation

The whey recovery process begins by separating liquid whey from residual cheese particles. This initial stage prepares the whey for stable and efficient downstream processing.

Pasteurization & Fat Separation

The whey is then pasteurized and processed through a fat separator. This ensures removal of all valuable fat residue & improves whey stability for further downstream processing.

Ultrafiltration (UF) – WPC Production

Ultrafiltration UF System separates the whey into two separate streams, a water + lactose permeate and a highly valuable retentate the Whey Protein Concentrate (WPC).

• Recovery of valuable whey proteins.
• Whey concentration over x10 reduces whey volume.
• Large energy savings.

Microprot® – MWPC Production

The Whey Protein Concentrate (WPC) can then be processed further through the Microprot plant. This system combines heat to denature the protein, with a controlled mechanical treatment that results in the formation of large spherical protein particles, within a valuable liquid Microparticulated Whey Protein Concentrate (MWPC).

• Microprot plant increases production yield since liquid MWPC can serve as a substitute for quantities of raw milk in white cheese production lines.
• MWPC can be used as an additive to high protein-zero fat food products offering cream-like mouthfeel and rich taste.

Reverse Osmosis (RO) – Water Recovery

Reverse Osmosis separates water from the remaining whey stream, reducing lactose volume and supporting cleaner wastewater management or water reuse.

• Reduced lactose volume lowers transport and disposal requirements.
• Water cleaning to ≤ 400 COD for environmentally safe discharge.
• Water cleaning to below ≤150 COD recovery for CIP reuse.