Ultrafiltration Concentration System for Dairy Products (Increase Solid Content)

High-efficiency concentration pretreatment, shorten freeze-drying cycle, and improve the restoration degree of finished products
Use low-temperature membrane concentration technology to increase the solid content in the emulsion from 8~12% to more than 20%, providing an ideal initial concentration for subsequent freeze-drying, reducing energy consumption and optimizing texture performance.

Core Features:
Gentle concentration, no thermal damage
Precise control of milk solid ratio/lactose ratio
Continuous operation, suitable for large-scale production
Can be integrated with pasteurization and sterilization processes

Use Scenarios:
Pretreatment of raw milk/yogurt concentration
Optimization of freeze-drying efficiency of milk slurry-type beverages
Deep processing and utilization of by-products such as whey and cheese liquid