Membran-Tech UF Yogurt

Membran-Tech UF Yogurt is designed for the production of true high quality strain yogurt by concentrating directly the fermented milk into strain yogurt gently and without external powder additions.

Yogurt Ultrafiltration UF plant uses several high-pressure stages in order to concentrate the remove water & part of lactose while increasing up to 3X or more protein and solids content.

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Main Characteristics

Built for high quality Strain Yogurt Production

Designed and manufactured for industrial 24/7 operation in compliance with European regulations CE and regulations and guidelines.
Available in various capacities up to 7000tons/hour + (for incoming feed).
Depending on the application requirements UF yogurt systems may use up to 6 concentration stages which may include multiple Alfa Laval plate & frame membrane elements offering a total large filtration surface.
Maximum continuous operating time before CIP cleaning: 8 hours.
Operation is fully automated with electronic control of concentration ratio and flow rate.
Equipped with specialized software ensuring high safety and stability, protecting the product while eliminating any possibility of human error.
High performance and long membrane lifespan.
The system is equipped with a fully autonomous CIP system, dosing of solutions, cleaning time and temperature, as well as CIP step changes, are executed automatically.
The system is fully autonomous and skid-mounted on a stainless-steel frame minimizing required space and installation time while facilitating maintenance and membrane replacement.
Each unit is pressure-tested with water before delivery & delivered pre-assembled and fully wired, ready for operation.

Benefits & Advantages

Superior Strain Yogurt Quality

The most superior and gentle method to produce high quality strain yogurt. It is the default industrial equivalent of the traditional home-made strain yogurt process with the use of cloth and provides smooth and creamy texture and improved yogurt taste.

Minimal Loss of Whey Protein & FAT

Contrary to alternative methods, there is minimal loss of whey protein and capability to produce yogurt with large FAT content well exceeding 5% and high total solid.

Genuine Strain Yogurt with No Powder Additions

Ultrafiltration plant is the ideal method to product genuine & healthy strain yogurt without external additions such as protein powders.

High Process Automation

Automated control of concentration ratio and flow parameters ensure stable operation and minimal operator intervention and perfect product consistency.

Key Features

Fully Automated Operation

Electronic control of concentration ratio and flow rate ensures stable, repeatable yogurt production.

High Protein Retention

Minimizes whey protein and fat losses while increasing product yield.

Up to 6 Concentration Stages

Multiple membrane stages support high protein and total solids concentration.

Integrated Automatic CIP

Automated dosing, cleaning time, temperature and CIP sequence management.

Additional Information

Feature	Details
Membrane Technology	Ultrafiltration (UF)
Application	Strained Greek yogurt production
Incoming Product	Fermented, non-strained yogurt
Processing Capacity	Up to 7,000 liters/hour
Concentration Stages	Up to 6 stages
Protein Content	Above 10%
Total Solids	Up to approximately 25%
Continuous Operation Before CIP	Up to 8 hours
Process Control	Fully automated concentration ratio and flow control
CIP System	Fully autonomous integrated CIP module
Construction	Stainless steel skid-mounted unit
Compliance	CE and EHEDG guidelines
Delivery Condition	Pre-assembled, fully wired and pressure-tested