Telefon: +48 (22) 670 22 12, 818 41 02

Email: biuro@milkhydrosan.pl


Membrane technology

Kategoria: Dairy

Weoffermembrane filtrationdevices. The main principle of the process is based on separation fed product stream (i.e. feed) - milk, whey (both sour and sweet), juice concentrate stream (retentate) and permeate. The acquired permeate and the concentrate can be successfully used in further processing.

Installations designed by Milk Hydrosan comply with European Union standards.

Membrane systems offer of Milk Companies Hydrosan includes:

•             systems ofreverse osmosis(RO) for milk andwhey,

•             systems of nanofiltration(NF) for thickening and also for desalination and de-acidification
of
whey,

•             systems of ultrafiltration (UF) for standardising protein in cheese milk,

to obtain whey protein (WPC) and milk protein concentrates (MPC), for thickening chicken egg protein

•             microfiltration systems (MF) to cheese brine purification and as ESL auxiliaries installation,

•             membrane systems for fromage frais production,

•             membrane systems for the recovery cleaning agents (alkali), technological water
(RO-Polisher), water purification (RO)

The use of membrane methodsin the dairy industry:

Liquid milk production:

•             thickening ofskimmed milk R/O,

•             cleaning agents recoveryR/O,

•             wasteprocessing– Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Cheese production:

•             preliminary thickening ofmilk - R/O, U/F,

•             whey thickening - R/O,

•             fractionation of whey - UF /35-90+%WPC/,

•             reducing the mineral content of whey - NF and diafiltration (DF),

•             concentration WPC-R/O,

•             thickening of permeate after ultrafiltration- R/O,

•             after R/O cleaningpermeate– polishing,

•             from cleaningcondensate the evaporator- R/O,

•             brine cleaning- Mem-Brine®,

•             cleaning agentsrecovery- R/O,

•             wasteprocessing– Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Yoghurt production:

•             preliminary thickening ofmilk - R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing -Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Ice – cream production:

•             thickening ofskimmed milk- R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing – Second Dairy®,

•             alkaline and acid recovery- MicroSteel®.

Concentrates production:

•             preliminaryconcentrationof whole or skim milk - R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing – Second Dairy®,

•             alkaline and acid recovery- MicroSteel®.

Butter production:

•             fat recovery frombuttermilk- MF, NF, UF,

•             buttermilk thickening - R/O,

•             condensatecleaningfrom the evaporator - R/O,

•             after centrifuging reduction of acidity of buttermilk - NF and diafiltration,

•             cleaning agentsrecovery- MF, NF, R/O,

•             waste processing - Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

  


Membrane technology

Kategoria: Dairy

Weoffermembrane filtrationdevices. The main principle of the process is based on separation fed product stream (i.e. feed) - milk, whey (both sour and sweet), juice concentrate stream (retentate) and permeate. The acquired permeate and the concentrate can be successfully used in further processing.

Installations designed by Milk Hydrosan comply with European Union standards.

Membrane systems offer of Milk Companies Hydrosan includes:

•             systems ofreverse osmosis(RO) for milk andwhey,

•             systems of nanofiltration(NF) for thickening and also for desalination and de-acidification
of
whey,

•             systems of ultrafiltration (UF) for standardising protein in cheese milk,

to obtain whey protein (WPC) and milk protein concentrates (MPC), for thickening chicken egg protein

•             microfiltration systems (MF) to cheese brine purification and as ESL auxiliaries installation,

•             membrane systems for fromage frais production,

•             membrane systems for the recovery cleaning agents (alkali), technological water
(RO-Polisher), water purification (RO)

The use of membrane methodsin the dairy industry:

Liquid milk production:

•             thickening ofskimmed milk R/O,

•             cleaning agents recoveryR/O,

•             wasteprocessing– Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Cheese production:

•             preliminary thickening ofmilk - R/O, U/F,

•             whey thickening - R/O,

•             fractionation of whey - UF /35-90+%WPC/,

•             reducing the mineral content of whey - NF and diafiltration (DF),

•             concentration WPC-R/O,

•             thickening of permeate after ultrafiltration- R/O,

•             after R/O cleaningpermeate– polishing,

•             from cleaningcondensate the evaporator- R/O,

•             brine cleaning- Mem-Brine®,

•             cleaning agentsrecovery- R/O,

•             wasteprocessing– Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Yoghurt production:

•             preliminary thickening ofmilk - R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing -Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Ice – cream production:

•             thickening ofskimmed milk- R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing – Second Dairy®,

•             alkaline and acid recovery- MicroSteel®.

Concentrates production:

•             preliminaryconcentrationof whole or skim milk - R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing – Second Dairy®,

•             alkaline and acid recovery- MicroSteel®.

Butter production:

•             fat recovery frombuttermilk- MF, NF, UF,

•             buttermilk thickening - R/O,

•             condensatecleaningfrom the evaporator - R/O,

•             after centrifuging reduction of acidity of buttermilk - NF and diafiltration,

•             cleaning agentsrecovery- MF, NF, R/O,

•             waste processing - Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

  


Membrane technology

Kategoria: Dairy

Weoffermembrane filtrationdevices. The main principle of the process is based on separation fed product stream (i.e. feed) - milk, whey (both sour and sweet), juice concentrate stream (retentate) and permeate. The acquired permeate and the concentrate can be successfully used in further processing.

Installations designed by Milk Hydrosan comply with European Union standards.

Membrane systems offer of Milk Companies Hydrosan includes:

•             systems ofreverse osmosis(RO) for milk andwhey,

•             systems of nanofiltration(NF) for thickening and also for desalination and de-acidification
of
whey,

•             systems of ultrafiltration (UF) for standardising protein in cheese milk,

to obtain whey protein (WPC) and milk protein concentrates (MPC), for thickening chicken egg protein

•             microfiltration systems (MF) to cheese brine purification and as ESL auxiliaries installation,

•             membrane systems for fromage frais production,

•             membrane systems for the recovery cleaning agents (alkali), technological water
(RO-Polisher), water purification (RO)

The use of membrane methodsin the dairy industry:

Liquid milk production:

•             thickening ofskimmed milk R/O,

•             cleaning agents recoveryR/O,

•             wasteprocessing– Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Cheese production:

•             preliminary thickening ofmilk - R/O, U/F,

•             whey thickening - R/O,

•             fractionation of whey - UF /35-90+%WPC/,

•             reducing the mineral content of whey - NF and diafiltration (DF),

•             concentration WPC-R/O,

•             thickening of permeate after ultrafiltration- R/O,

•             after R/O cleaningpermeate– polishing,

•             from cleaningcondensate the evaporator- R/O,

•             brine cleaning- Mem-Brine®,

•             cleaning agentsrecovery- R/O,

•             wasteprocessing– Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Yoghurt production:

•             preliminary thickening ofmilk - R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing -Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

Ice – cream production:

•             thickening ofskimmed milk- R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing – Second Dairy®,

•             alkaline and acid recovery- MicroSteel®.

Concentrates production:

•             preliminaryconcentrationof whole or skim milk - R/O,

•             cleaning agentsrecovery- R/O,

•             waste processing – Second Dairy®,

•             alkaline and acid recovery- MicroSteel®.

Butter production:

•             fat recovery frombuttermilk- MF, NF, UF,

•             buttermilk thickening - R/O,

•             condensatecleaningfrom the evaporator - R/O,

•             after centrifuging reduction of acidity of buttermilk - NF and diafiltration,

•             cleaning agentsrecovery- MF, NF, R/O,

•             waste processing - Second Dairy®,

•             alkaline and acid recovery- Micro-Steel®.

  


Aktualności

Milk Hydrosan Sp. z o.o.                mapa polski

ul. Przemysłowa 5

05-250 Radzymin                                       

tel. (+48) 22 670 22 12, 818 41 02
fax. +48 (22) 818 28 13
e-mail: biuro@milkhydrosan.pl
Wydział XIII Gospodarczy Krajowego Rejestru Sądowego pod numerem KRS 0000092164
NIP: 526-10-21-883
REGON: 010821580

 
Wykonanie: Allwelt International || Wszystkie prawa zastrzeżone dla Milk Hydrosan Sp. z o.o