- Qingqingquan
- Shandong
- 20 days
- 300 units per month
Professional milk reverse osmosis systems for dairy processing. 2-6x concentration, 40% energy savings, 3-A sanitary design. Download dairy case studies and technical specifications.
Milk Concentration Equipment for Cheese and Yogurt Production
Why RO Technology Revolutionizes Dairy Processing
✔ Increases milk solid concentration - Achieves 25-30% total solids content
✔ Reduces energy costs - 40% lower than thermal evaporation
✔ Preserves nutritional quality - Low-temperature processing protects proteins
✔ Extends shelf life - Microbial reduction improves product stability
Industry Fact: RO concentration reduces dairy transportation costs by 60% through volume reduction
3 Dairy RO System Configurations
1. Standard Concentration Systems (100-500L/h)
For: Small dairy farms, artisan cheesemakers
Concentration Factor: 2-3x
Features:
• Food-grade 316L stainless steel
• CIP cleaning system
• Automatic pressure control
2. Industrial Concentration Systems (1-5m³/h)
For: Medium dairy processors, yogurt producers
Concentration Factor: 3-5x
Features:
• Multi-stage array design
• Energy recovery system
• PLC automation
3. High-Efficiency Systems (5-20m³/h)
For: Large dairy plants, milk powder production
Concentration Factor: 5-6x
Features:
• High-rejection dairy membranes
• Full CIP automation
• Cloud-based monitoring
Technical Specifications
| Parameter | Specification |
|---|---|
| Operating Pressure | 20-40 bar |
| Temperature Range | 8-45°C |
| Bacteria Removal | >99.7% |
| Protein Retention | >99.5% |
5 Dairy-Specific Advantages
✔ Dairy-optimized membranes - Special surface modification prevents fouling
✔ Gentle processing - Maintains native protein structure and functionality
✔ Cleaning-in-Place system - Automated sanitation meets dairy standards
✔ Energy recovery - 35% reduction in operating costs
✔ 3-A sanitary certification - Complies with global dairy standards
Case Study: Xinjiang dairy increased cheese yield by 18% after RO installation
Dairy Concentration Process
1. Pre-treatment Stage
• Clarification: Remove somatic cells and debris
• Standardization: Adjust fat content if needed
• Pasteurization: Ensure microbial safety
2. RO Concentration Stage
• Cross-flow filtration: Prevents membrane fouling
• Temperature control: Maintains 10-15°C optimal range
• Concentration monitoring: Real-time Brix measurement
3. Post-treatment Options
• Further processing: Cheese, yogurt, powder production
• Standardization: Adjust final solids content
• Packaging: Aseptic filling available
Quality Improvements
| Parameter | Before RO | After RO | Improvement |
|---|---|---|---|
| Total Solids | 12.5% | 25-30% | 100-140% |
| Microbial Load | 10,000/ml | <100/ml | 99% |
| Transportation Cost | $0.15/L | $0.06/L | 60% |
| Shelf Life | 7 days | 14-21 days | 100-200% |
Maintenance Protocol
✅ Daily: Membrane flux monitoring and cleaning assessment
✅ Weekly: Integrity Testing and Chemical Cleaning
✅ Monthly: Membrane performance validation
✅ Quarterly: Full system sanitization and inspection
✅ Annually: Membrane replacement and system revalidation
Pro Tip: Regular CIP with enzymatic cleaners maintains membrane performance better than alkaline cleaners alone
Applications in Dairy Industry
1. Milk Concentration
• Cheese milk preparation
• Yogurt base production
• Ice cream mix standardization
2. Whey Processing
• Whey protein concentration
• Lactose reduction
• Water recycling
3. By-Product Recovery
• Brine recycling
• Clean-in-place water reuse
• Waste stream valorization
Why Choose Our Dairy RO Systems?
✔ Years dairy industry specialization
✔ 3-A and FDA compliant materials
✔ 24/7 technical support with dairy experts
