Dairy filtration

Removal of bacteria, spores and yeast for increasing shelf life of milk or improving cheese milk, requires a membrane with a very sharp pore definition, in order to separate the unwanted part from the wanted cut of cheese brine.

The microsieve is well suited for this type of filtration. And because the membrane is very thin, the milk proteins and casein micelles, will easily be transported through the membrane.
This results in high throughput of your filtration. Contact us if you want to learn more about milk filtration or other microsieve applications.