PROCESS TECHNOLOGY MEMBRANE FILTRATION Considering individual customer requirements, we design and realise complete tailor made processing lines for the food and dairy industry: We take on the job of project management and construction of membrane filtration systems, including the installation of complete control and automation system. Membrane Filtration of Milk • Reception systems for milk, cream and whey • Tank storage • Milk pasteurisation, milk skimming • Milk standardisation in terms of fat and protein • Cheese milk pre-treatment and configuration • Production lines for fermented milk products • Cream treatment • Culture preparation and dosing • CIP/SIP systems and energy recovery systems • Piping systems Depending on the precise application, we combine the following technologies: • • • • • • • Membrane Filtration of Whey Microfiltration (MF) Ultrafiltration (UF) Nanofiltration (NF) Reverse Osmosis (RO) Continuous / batch production Semi- and fully automatic systems With organic (polymere) and/or inorganic (ceramic) membrane UF for WPC • MF for the manufacture of MicCC (Micellar Casein Concentrate) • MF for spores and bacteria removal for production of premium ESL milk • MF / UF / RO for producing lactose reduced/free (L-)ESL milk • UF for producing MPC (Milk Protein Concentrate) and milk permeate, for the production of cheese, curd cheeses, cream cheese, yoghurt and yoghurt drinks, for example • NF / RO to concentrate whole- and skimmed milk • RO HighTS process • MF for removing fat from whey and WPC (Whey Protein Concentrate) • MF for spores and bacteria removal from whey and whey concentrates • UF for producing WPC 35 / 50 / 60 / 80 • UF with diafiltration for producing WPI 90+ (Whey Protein Isolate) • NF for demineralising sweet and acid whey (DEMIN) • NF / RO for concentrating whey and UF permeate • RO HighTS process Process for the production of milk and whey concentrates with extra high total solids of 25 - 35 %TS (awarded with International FoodTec Award in 2015). Benefits: • Reduces transport costs by up to 80% • Energy savings, up to 50% as compared to evaporation methods • Reduction of CO2 – emission / improved green foot print • Increases existing evaporation capacities Industrial applicable results: • 25 - 27% TS for UF permeate • 28 - 30% TS for sweet whey • 28 - 30% TS for skimmed milk • 33 - 35% TS for whole (full fat) milk Pasteuriser room in a cheese plant / dairy

SPECIAL APPLICATIONS Fully automatic system for UF White Cheese SPECIAL APPLICATIONS MF system for brine treatment Pilot Plants CreamoProt® - Process for profitable whey processing KNOW-HOW FOR YOUR SUCCESS Focus on Essentials Process set-up: • Milk pre-heating to UF temperature • UF system • Homogeniser • UF retentate HTST pasteuriser • Heat holding and cooling • Cold buffer • Pre-heater for UF concentrate • Filling / coagulation / sealing • Built entirely on a unit-based system Advantages: • Reduction in moulds, yeasts and bacteria up to log 5 • No heat treatment • pH value remains unchanged...