Membrane filtration is essential in cheese production because different types of cheese require specific concentrations of the different milk components. It also enables the fractionation of milk components based on their size and molecular weight, which is an asset when controlling cheese milk composition. By selectively allowing certain substances to pass through while retaining others, membrane filtration is also an effective way to concentrate milk. This is beneficial in cases where a higher concentration of specific milk components is desired for cheese-making.
Filtration also plays an important role in clarifying cheese brine, which is commonly used in cheese production for product preservation and texture control and to enhance flavour and optimize rind formation.
Cheese milk concentration
Feta and fresh cheese
Classic cream cheese
Cheese brine clarification
Protein standardization of cheese milk
Casein standardization of cheese milk
Spore and bacteria removal in cheese
Clear, pure brine
Standardizing casein content
Total protein separation
The ultrafiltration (UF) method for white cheese production was introduced in the early 1970s and has been widely used ever since. Membrane filtration is an established and proven technology for nearly any dairy process, and Tetra Pak Filtration Solutions has supplied and installed more than 30 UF plants for white cheese production around the world. The UF process offers a number of advantages.