SPX FLOW Advances Dairy Processing with Innovative Milk Fractionation Technology
Source: The DairyNews
SPX FLOW's APV brand is leading a transformative shift in dairy processing with its milk fractionation technology, a significant advancement over traditional whey fractionation methods. This new approach leverages microfiltration, ultrafiltration, and nanofiltration technologies to preserve the full spectrum of milk's nutritional components—casein, whey proteins, lactose, permeate, minerals, and water.
Unlike typical processes that primarily focus on whey, SPX FLOW's technology enables a more diverse range of milk separations, thereby reducing waste and enhancing the nutritional value of final products. This technology is particularly crucial for producing high-demand food and beverage products such as sports supplements, protein bars, and infant formula.
Pranav Shah, SPX FLOW Global Market Director for Dairy and Plant-Based Beverages, emphasized the dual benefits of this technology: "Milk fractionation not only meets the increasing consumer demand for nutritious drinks but also addresses the pressing need for sustainability in the dairy industry. Our zero-waste approach allows producers to maximize the use of all milk components, which cuts production costs and supports environmentally conscious practices."
The process begins with microfiltration and ultrafiltration where specific pore-sized membranes filter out desired milk components. This precision allows producers to tailor the separation process to their specific needs, whether it's enriching beverages with proteins, producing lactose-free dairy products, or developing other functional foods.
SPX FLOW's milk fractionation technology has seen successful installations across Europe, with leading dairy companies utilizing these advanced processes to innovate and expand their product offerings. This includes the creation of protein-fortified yogurts and the efficient use of milk constituents in various dairy recipes, marking a notable progression in the industry's capabilities.
Pranav Shah, SPX FLOW Global Market Director for Dairy and Plant-Based Beverages, emphasized the dual benefits of this technology: "Milk fractionation not only meets the increasing consumer demand for nutritious drinks but also addresses the pressing need for sustainability in the dairy industry. Our zero-waste approach allows producers to maximize the use of all milk components, which cuts production costs and supports environmentally conscious practices."
The process begins with microfiltration and ultrafiltration where specific pore-sized membranes filter out desired milk components. This precision allows producers to tailor the separation process to their specific needs, whether it's enriching beverages with proteins, producing lactose-free dairy products, or developing other functional foods.
SPX FLOW's milk fractionation technology has seen successful installations across Europe, with leading dairy companies utilizing these advanced processes to innovate and expand their product offerings. This includes the creation of protein-fortified yogurts and the efficient use of milk constituents in various dairy recipes, marking a notable progression in the industry's capabilities.
