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Invented in France at the end of the 1960s, membrane filtering of milk has become generalised in dairies and cheese-making. It meets current constraints, i.e.:
The principle behind membrane filtering is to separate the different components of a liquid using a porous membrane. The product flows at a tangent to the membrane and filtering occurs through pressure difference. The membrane pore size will depend on the required application. From the largest to the smallest we refer to microfiltering, ultrafiltering, nanofiltering and reverse osmosis. Depending on the selected application, the membranes can be ceramic (mineral) or plastic (organic).
We can also propose the hire of a multi-technology pilot with, if you wish, support from our filtering and cheese-making technology experts.
Don’t hesitate to get in touch to discuss any specific applications. Our R&D team can develop your application and our design office can design an installation adapted to your needs.