Membrane filtration in

the dairy industry

2 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY
 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 3

Solutions to support your business

GEA designs and engineers customer-orientated membrane
filtration solutions for the dairy industry.

GEA is a leader in filtration technology providing membrane filtration plants for

microfiltration, ultrafiltration, nanofiltration and reverse osmosis, and known worldwide
for its design of the most advanced cross-flow membrane filtration systems available.
GEA is uniquely positioned to provide both customized membrane filtration plants
as well as complete process lines, specifically tailored to the dairy industry and to
your requirements.

Working with GEA means partnering with a dedicated global team of experienced
engineers and process experts. We always aim at exceeding our customers’ expectations.

Ceramic microfiltration unit

4 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Membrane technology overview

Membrane filtration is a separation process which separates a liquid
into two streams by means of a semi‑permeable membrane.

The two streams are referred to as retentate and permeate. the application in question, the specified components are either
By using membranes with different pore sizes, it is possible to concentrated or removed/reduced. Membrane filtration can
separate specific components of milk and whey. Depending on basically be divided into four main technologies:

Reverse osmosis unit

 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 5

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Microfiltration (MF)
Microfiltration is a low pressure-driven membrane filtration Microfiltration (open)
process based on a membrane with an open structure. It
allows dissolved components to pass, while most non-dissolved
components are rejected by the membrane. In the dairy industry,

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microfiltration is widely used for bacteria and spore reduction

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and fat removal in milk and whey, as well as for protein and
casein standardization.

Ultrafiltration (UF)
Microfiltration (tight)
Ultrafiltration is a medium pressure-driven membrane filtration
process. Ultrafiltration is based on a membrane with a medium-
open structure allowing most dissolved components and some
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non-dissolved components to pass, while larger components are

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rejected by the membrane. In the dairy industry UF is widely used

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in concentration of whey protein concentration and milk protein
concentration and/or standardization.

Ultrafiltration
Nanofiltration (NF)
Nanofiltration is a medium to high pressure-driven membrane
filtration process. Generally speaking, nanofiltration is another
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type of reverse osmosis where the membrane has a slightly

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more open structure allowing predominantly monovalent

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ions to pass through the membrane. Divalent ions are - to a

large extent - rejected by the membrane. In the dairy industry,
nanofiltration is mainly used for special applications such as
partial demineralization of whey, lactose-free milk or volume Nanofiltration
reduction of whey.

Reverse osmosis (RO)

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Reverse osmosis is a high pressure-driven membrane filtration

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process which is based on a very dense membrane. In principle,

only water passes through the membrane layer. In the dairy
industry, reverse osmosis is normally used for concentration or
volume reduction of milk and whey, milk solids recovery and
Reverse osmosis
water reclamation.
6 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Microfiltration (MF)
Bacteria reduction

ESL (extended shelf life) milk Milk and whey ingredients

Microfiltration is widely used in the production of high-quality Microfiltration can considerably improve the quality of milk
market milk and ESL milk. Traditional heat treatment inactivates and whey powder and high value dairy ingredients through a
microorganisms, but also denatures whey proteins and some gentle reduction of bacteria and spores. As a consequence, heat
vitamins and impacts taste. With microfiltration, there is physical treatment can be kept at an absolute minimum which - among
removal of bacteria, spores, dead cells and other impurities, other things - contributes to a preservation of the functional
protecting the composition of the milk and its natural taste. properties of the whey proteins in the powder.

Cheese milk Cheese brine sanitation

Improvement of cheese milk can be achieved using The chemical and microbiological quality of the cheese brine used
microfiltration. The natural content of anaerobic spores in milk - for salting cheese products is critical to the final quality of the
such as clostridia - which can survive normal pasteurization and cheese. Since brine may contain undesirable microorganisms, it
cause undesired gas formation in the cheese, can be reduced by has traditionally been subjected to different types of treatment,
means of microfiltration. Furthermore, microfiltration can avoid such as heat treatment, kieselguhr filtration, UV treatment or even
or significantly reduce the addition of normal inhibitors (e.g., addition of preservatives. Microfiltration can easily replace any of
nitrate), thereby achieving preservative-free cheese and whey. these processes avoiding the downsides involved. Please see page
18 for more information about the GEA COLDSAN® concept.
 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 7

Milk protein fractionation Fat removal

Casein standardization of cheese milk Protein isolate

When it comes to obtaining process control and quality, a uniform In the production of protein isolate - e.g., milk protein isolate
and stable production process is of the highest importance. By (MPI) or whey protein isolate (WPI) - where a protein level
using microfiltration, it is possible to fractionate casein and whey of more than 90% in total solids is required, the fat content
proteins. Thereby it is possible to standardize the concentration constitutes a limiting factor. The residual fat is concentrated
of casein in the cheese milk to obtain the correct ratio between to a very high level, and in order to achieve the final protein
casein and fat. concentration, removal of the milk fat is required. Microfiltration
is the obvious solution for performing this fat removal.
Micellar casein (MCI) and native whey production
Microfiltration can fractionate milk proteins into casein and whey Lactose reduction
proteins. The fractionated casein can be used in the production of
Lactose-free milk
high-quality casein or caseinate or in the production of micellar
In the production of lactose-reduced and lactose-free milk,
casein for casein-rich milk products. The native whey fraction
different filtration technologies play an important role in
(permeate) contains whey proteins in their natural form which are
achieving a sensory experience similar to that of fresh milk.
unaffected by heat treatment, enzymes (rennet) or bacteria (starter
Before the milk undergoes an enzymatic process (hydrolysis),
cultures). This product is especially suited for the production of
the lactose level is adjusted to achieve the right sweetness level
high-quality liquid stabilizer, whey protein concentrate (WPC) and
in the final product and at the same time the composition of the
whey protein isolate (WPI).
other components are kept as close to the original as possible.

Microfiltration unit
8 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Ultrafiltration (UF)
Protein concentration Protein standardization

Cheese milk Milk

Ultrafiltration followed by a standard cheese production process Ultrafiltration can be used to standardize and increase the protein
can be used for pre-concentration of cheese milk. In this way, the content of milk without the use of additives such as milk powder.
protein level of the cheese milk is raised and kept constant, which Protein-enriched milk has additional health benefits and improved
contributes to optimization and increased throughput of the taste, and is also very suitable for the production of fermented
cheese making equipment. The by-product of the ultrafiltration milk products (yogurt, crème fraîche, kefir, etc.). To optimize the
process (permeate) is perfectly suited for lowering the protein protein utilization in the dairy, the ultrafiltration permeate can be
content of other products, such as skim milk powder. used for lowering the protein content of the milk.

Milk protein concentrate Cheese milk

Ultrafiltration is commonly used in the production of milk protein As the protein content of milk varies significantly depending on
concentrate (MPC) where it can lead to an increase in the protein the season and the breed of cow in question, it can be difficult to
content of the total solids. The co-product (permeate) is perfectly maintain a constant protein level. Protein standardization using
suited for lowering the protein content of other products such as ultrafiltration can eliminate these protein variations, providing a
skim milk. more uniform cheese product.

Whey protein concentrate High-grade lactose by decalcification (calcium removal)

Whey protein concentrate (WPC) is obtained using ultrafiltration In the production of lactose, ultrafiltration can be used as a
on different whey types (sweet, acid or casein) or different types separation process for the decalcification of pre-concentrated
of permeates from microfiltration of milk. Depending on the permeates (by RO or preferably NF), resulting in a very pure
required protein concentration level, different ultrafiltration lactose solution. As calcium-phosphate is highly insoluble, it
techniques can be applied (e.g., dilution with water also known can be easily removed by means of UF following a thermal
as diafiltration). The final composition of the WPC depends precipitation process. Applying this technology will, in general,
on several factors, such as the original composition, the level result in high-quality lactose, where the reduction of calcium-
of concentration, the membrane itself and the processing phosphate will lead to a higher lactose yield and lower mineral
parameters. The by-product (permeate) - mainly containing lactose content in the final lactose product as well as improved
- is suitable for further valuable processes. evaporator running times. Depending on the UF separation
unit‘s concentration degree, calcium can be refined into a natural
calcium-phosphate product.

The ultrafiltration technology provides increased flexibility and yield in cheese processing.

 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 9

Yield increase

White cheese
Ultrafiltration is widely used in the production of white cheese
where whole milk is concentrated to 34-40% total solids by
means of ultrafiltration. The retentate (concentrate) from the
ultrafiltration process is pasteurized and mixed with starter
culture, rennet and salt and subsequently filled directly into the
packaging, where the entire cheese production process then
takes place. The process increases the yield by more than 20%
compared to traditional production methods.

Fermented products
Fermented products is a term used for fresh cheese products
like quark, cottage cheese, fromage frais, cream cheese and
many more. By including ultrafiltration in the production of
fermented cheese, it is possible to adjust the product in order to
achieve the exact combination of consistency, texture and flavor.
A standardization of the protein level prior to fermentation for
these types of products will result in several benefits such as yield
increase and a reduction in the amount of acid whey.

Ultrafiltration plate-and-frame unit

10 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Dairy map overview

P
UF Raw m
Protein standardization
R

Cream High heat Bacteria rich

treatment fraction
WASTE Fat separ

R
P
ESL milk Clean filling Heat treatment
MF
Bacteria reduction
Cream
Lactose reduction
R
Lactose-free milk Clean filling Heat treatment Hydrolysis MF Heat treat

P
P
Milk protein DIA WATER
concentrate
(MPC 40-85)
NF DIA WATER

R
Milk protein R
hydrolysate Hydrolysis UF Standa

DIA WATER
Protein concentration P

Milk protein isolate R P

(MPI 88-92) UF MF Cheese milk
Fat removal
P R

Milk fat
Acid w

Sweet w

Perme

Whey permeate Native w

concentrate prote

Ion exchange (IX) Electrodialysis (ED) Concentration Pre treat

Partial demin whey R NF

or
(DWP 50-90)
RO
P
Decalcification
Partial
demineralization
Decalcified permeate P Calcium R NF
concentrate UF precipitation
or
RO Concentration
P
Lactose
R R NF
or
concentrate
RO
Calcium phosphate White water
concenrate Water rec
Product recovery
R
Milk solids RO Milk water ROP
P
Y
 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 11

milk RO P

Milk concentration
R

ration Surplus cream

DIA WATER
Whey protein
factionation
MF P
R
Casein enriched
concentrate
R Protein
standardization
Acid/enzyme Caseinates
tment UF P precipitation
Alkaline treatment concentrate

Casein
concentrate
Milk
Skim milk concentration
RO Whole skim milk
concentrate
P R
R White cheese
ardized milk UF concentrate

Cheese making R
process
Fermentation UF Soft cheese curd

P
Cheese

whey

whey

eate
GEA COLDSAN®

whey R
ein Storage MF Brine

DIA WATER Y P
tment
R Whey protein
UF concentrate
(WPC 35-85)
P
Native whey
protein isolate
DIA WATER
Optional to WPC P R
MF UF Whey protein
isolate (WPI 90)
Fat removal
Milk fat R P
F Hydrolysis Whey protein
hydrolysate
O P
P Microparticulated
R Microparticulation
covery
CIP plant NF whey protein

Y GEA MICRO FORMULA®

P Cleaning/flush Preventative
OP water treament
Process water
R Detergant recovery
12 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Nanofiltration (NF)
Concentration

Whey and permeate Lactose

Nanofiltration of whey and permeates will reduce the mineral Lactose is mainly produced from whey and permeates, and
content – especially sodium and potassium chlorides (monovalent nanofiltration plays an important role in a modern lactose
ions) – in these products, and since both whey and permeates production facility. By applying nanofiltration, lactose can be
in most cases need to pass through a concentration step prior concentrated before further processing, i.e., evaporation and
to further processing, nanofiltration becomes a very attractive crystallization. Further, nanofiltration will reduce the mineral
technology, as it combines volume reduction with partial content which, in turn, will provide a more efficient crystallization
demineralization in the same process step. process and will consequently result in a lactose product with
a higher degree of purity.
Volume reduction
In order to achieve savings on transportation costs, it is possible to Final concentration of WPC or WPI
apply nanofiltration for volume reduction (concentration) of whey Nanofiltration can be used for the final concentration after
and permeates. With nanofiltration technology higher flux rates ultrafiltration processing of WPC. In this way, the energy costs
can be achieved, making nanofiltration a financially attractive for spray drying can be significantly reduced and the capacity
alternative compared to other technologies, e.g., reverse osmosis. increased.

Nanofiltration is a cost-effective technology for partial demineralization of whey.

 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 13

Partial demineralization Lactose reduction

Demineralized whey Lactose-free milk

When producing demineralized or non-hygroscopic whey Nanofiltration can be used in conjunction with microfiltration
powder where low lactose and mineral contents are required, for the production of high-quality lactose-free milk products. The
nanofiltration can be applied as an economically attractive combination of microfiltration and nanofiltration technologies
supplement to electrodialysis and ion-exchange technologies. produces a milk with most of the original composition and a
Depending on the type of whey, the demineralization degree sensory experience which is almost similar to that of fresh milk.
can reach more than 30%, making the electrodialysis and ion-
exchange processes more efficient. Acid and caustic recovery

Purification of CIP (Cleaning-In-Place) solutions

Demineralized whey powders In processing plants where the acid and caustic consumption is
Demineralized whey powders (DWP D35, D50, D70, D90) high, nanofiltration can be applied in order to achieve purification
intended for use in the production of baby food, can - depending of the CIP solutions used (e.g., NaOH and HNO3). Removal of
on the degree of demineralization - be manufactured by impurities and reduction of the COD level enable a very long
means of nanofiltration, and combinations of ultrafiltration recycling period, where the loss of acid and caustic is reduced to
and nanofiltration as well as nanofiltration combined with a minimum. In order to maintain a constant concentration level,
electrodialysis (ED) before evaporation and spray drying. priming will still be required.
14 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Reverse osmosis (RO)

Pre-concentration Concentration
Supplement to evaporation Total solids increase
Reverse osmosis can be applied as a supplement to evaporation. Reverse osmosis can be used to concentrate skim milk or whole
If a new evaporation line is required or an existing line is to be milk in order to increase the total solids content. This is also
extended, substantial savings can be obtained by joining the two relevant for fermented products. As reverse osmosis practically
technologies. Reverse osmosis is a very efficient way of removing removes only water, the technology can be applied as an energy-
water from the milk or whey prior to the evaporation stage. efficient alternative to evaporation or the addition of milk powder,
By installing a reverse osmosis plant upstream to an existing which are the most common ways of increasing the total solids
evaporator, the capacity of the evaporator can be increased content of milk.
considerably.
Volume reduction
Reverse osmosis can be applied to reduce the volume of milk or
whey, e.g., for saving transportation costs. Volume reduction based
on reverse osmosis is an alternative to nanofiltration.

Reverse osmosis unit

 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 15

Product recovery Water recovery

In order for a modern dairy production facility to be able to meet
Water recovery and “polishing”
the economical and environmental demands put forward by the
Permeates originating from reverse osmosis or nanofiltration
surrounding society, waste recovery has become increasingly
processes as well as condensates from evaporators are practically
important. From the first cleaning flush, “white water” is
water. With an additional reverse osmosis treatment normally
collected in a dedicated collection tank. The sweet “white water”
referred to as “polishing,” this water can be purified and re-used
is concentrated to the required total solids content by applying
for cleaning purposes. With further heat treatment or UV light
reverse osmosis, and the recovered solids can subsequently be
treatment, it is even possible to use the water as process water.
returned to the production process, e.g., to increase the total solids
in yogurt milk. The by-product of this concentration process
Effluent control
(water) can also be utilized as described in the following section.
Some production facilities, such as large whey processing sites,
have an excess amount of water which must be discharged.
As water disposal is normally connected with emission taxes
subjecting the water to a reverse osmosis process can lower the
COD level and reduce these taxes.

Permeate outlet of an ultrafiltration unit

16 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Processing units for

each application
GEA provides membrane filtration units specifically tailored to
meet your needs and requirements.

With our extensive theoretical and practical experience We are able to deliver membrane filtration solutions with
within membrane filtration along with our well-defined low energy consumption and noise emission and reduced
standard modules, we are able to design membrane filtration product and detergent waste. GEA membrane filtration units
units for all membrane filtration applications within have a compact, hygienic design for easy cleaning. They are
the dairy industry. Our breadth of membrane filtration designed to process your products safely.
equipment means that we can be with you from initial
testing on pilot units to small standardized units and, Our cross-flow membrane filtration pilot units are available
ultimately, custom-designed full-scale production, while to test any application, including clarification, bacteria
meeting local regulations. and spore removal, fractionation, concentration and/or
separation including diafiltration, in the food and beverage,
Our unique plant sizing software works to identify the dairy, chemical, biotechnology and fermentation industries,
optimal plant configuration. The “Plug-and-Produce” unit on-site or at our test centers.
philosophy provides our customers with several benefits
such as space-saving designs, seamless integration and short
installation time.

Ultrafiltration unit
 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 17

Membrane types
Membranes are selected to meet the specific requirements of the
application in question. The range of membranes can be split into
two main groups - polymeric (organic) and ceramic (inorganic).

Polymeric
Polymeric membranes include a range of different membrane
types such as spiral wound, hollow fiber and flat sheet (plate-and-
frame) membranes - all of which are made from organic materials.
Polymeric spiral wound membranes provide a high membrane
area per element, leading to a reduced footprint and cost-efficient
plant designs. Polymeric membranes

Cleaning of these types of membranes requires specially

formulated cleaning detergents to extend their lifetime. As
polymeric membranes come in a wide range of pore sizes, they
can be used for a large number of dairy filtration applications
from RO to MF.

Ceramic
Ceramic membranes include a number of membranes which
are all made from inorganic materials. As ceramic membranes
are very resistant to temperature and chemicals, they are easy
to clean. The lifetime of ceramic membranes is longer than that
of polymeric membranes. Compared to polymeric membranes,
ceramic membranes have a much higher flux, but to due their
tubular design, they have less membrane area per element.

Ceramic membranes come in a limited range of pore sizes,

and are normally used for microfiltration and in some cases
Ceramic membranes
ultrafiltration processes.
18 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

GEA COLDSAN®
Minimizing the loss of salt and water and reducing the microbiological
content by more than 99.5%, while maintaining the chemical balance
in brine

Securing first-class cheese brine

Dumping of cheese brine is normally very costly, and in some
countries it is prohibited due to the high salt content of the brine.
Purification and recycling of the brine is therefore preferable and
can provide several advantages, such as reduced operating costs
and improved cheese quality.

Cheese brine, if not treated properly, can contain large amounts of

undesireable microorganisms, such as gas-producing lactobacilli,
pigment-producing micrococcus, pathogenic bacteria, yeast and
mold which all affect the final cheese quality.

Unlike traditional brine treatment methods such as heat

treatment, kieselguhr filtration or the addition of preservatives,
microfiltration physically removes the undesired microorganisms,
dead cells and physical contaminants from the brine without
causing any significant change to its chemical composition.

Brine cages in a cheese brine pool

GEA has developed the brine sanitation unit COLDSAN®, which is
simple to operate and easy to install in connection with existing
brine systems.

The COLDSAN® unit is fitted with polymeric microfiltration

membrane elements which are widely recognized as the most
effective method of cheese brine sanitation. GEA COLDSAN®
works to help produce high-quality cheese and preserves flavor
and textures.

GEA COLDSAN®
 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 19

GEA MICRO FORMULA®

A highly efficient, reproducible microparticulation technology that can
help you to increase your yield of high-quality whey protein concentrates,
while reducing CAPEX, OPEX, service and maintenance costs

GEA MICRO FORMULA® for precisely defined whey The GEA MICRO FORMULA® technology offers unique features,
protein particles such as our proprietary temperature, time, shear (TTS) unit,
The global dairy industry uses microparticulation technology which utilizes only standard flow components, set up in a special
to further process whey protein concentrates (WPCs) that are configuration. Available in different sizes to match your capacity
generated using ultrafiltration technology into microparticulated requirements, the units enable complete control of protein
liquid and powder WPCs that display precisely defined particle denaturation, particle size and distribution and, most importantly,
sizes and functional properties. functionality of the resulting microparticulated WPCs.

Microparticulation combines heat to denature the protein, with a The MICRO FORMULA® unit is easy to operate, and is relatively
controlled mechanical treatment that results in the formation of a low cost to maintain. The simplified process, combined with long
very exact protein particle size. run times between clean-in-place (CIP) cycles helps to reduce both
operating costs, and the use of water and chemicals for cleaning.
Microparticulated whey proteins can be used as natural liquid
stabilizers, and can also make ideal substitutes for proteins and
fats in a variety of diary foods, including cheeses, ice creams,
yogurt, sauces and dressings, and mayonnaise.

The GEA MICRO FORMULA® unit generates microparticulated whey protein concentrates
that have precisely defined protein particle characteristics and functionality, and which can
be used to replace proteins and fats in a wide range of food products.
20 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

GEA EasyCon filtration unit

A compact membrane filtration system

The compact and standardized “plug and play” EasyCon is EasyCon - easy to install and operate
available for small-to-medium feed rates and can concentrate a Frame-mounted and ready for installation, the EasyCon unit
feedstock to provide a solution with a total solids (TS) content of includes filtration modules, pumps, instruments, a clean-in-place
up to 25%. (CIP) dosing unit and control technology for automatic and
easy operation.

Cost-effective EasyCon
Designed to concentrate solids by nanofiltration (NF) or reverse EasyCon at-a-glance
osmosis (RO) membrane filtration technology, the EasyCon is • Plug & play design for fast installation and commissioning
the right choice for concentrating solids when cost is key and • Compact system design for small footprint
improved return on investment (ROI) is of great importance. • No assembly on site as all components are frame-mounted
GEA cross-flow filtration technology with nanofiltration or reverse
• Automatic control and visualization with touchscreen for
osmosis spiral-wound membranes can be used to concentrate the
easy operation
solids content of various feedstocks.
• Processing of multiple products possible
• Spiral-wound nanofiltration or reverse osmosis membranes
For concentration applications, reverse osmosis membranes
• Standardized modular design to reduce investment costs and
should be used. If a partial demineralization is required,
nanofiltration membranes are recommended. Operating at improve the return on investment
temperatures of approximately 10–15 °C, the filtration unit
eliminates the risk of thermally stressing the product.

New GEA EasyCon filtration unit

 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 21

Membrane replacement and

process performance service
A unique and individual membrane replacement service to
optimize the total cost ownership (TCO) of your plant

Membrane replacement service Membrane Formula

To help avoid the risk of a breakdown, GEA focuses on GEA stocks replacement membranes and works with each service
preventive maintenance and regular service to keep your plant technician to maintain a service replacement history and predict
and equipment running, saving you from potentially expensive when new membranes will be needed. With GEA, you can count
downtime. on dedicated service specialists to make service optimization
visits on request, carry out a follow-up of the installation and its
GEA supports and supplies replacement membranes and parts parameters, or provide staff training.
for all known membrane filtration technologies including
microfiltration, ultrafiltration, nanofiltration and reverse osmosis. Membrane and process performance service
Where membrane filtration is a part of a processing plant, its
Organic membranes have a limited life span and typically need role is key to the efficiency of the plant. It is therefore essential
replacement once or twice per year (depending on the processing to maintain membranes diligently to maximize profits and keep
rates and conditions) to maintain consistent performance of the them in top operating condition.
unit. The most significant factor affecting the performance of
membrane processing systems is membrane fouling. It is the GEA offers an innovative membrane lifetime extension
result of insoluble materials coating the membrane surface and program – Perform’Up. Perform’Up is a performance program
causing a reduction in product quality. with regular process, hygiene and quality checks. By analyzing
the specific membrane fouling compensation, we are able to
recommend a customized clean-in-place (CIP) program to
improve overall production performance and reduce TCO.

GEA Service – For your continued success

22 · MEMBRANE FILTRATION IN THE DAIRY INDUSTRY

Sustainable process solutions

Membrane filtration technology helps make your
processes more sustainable.

Membrane filtration - process technology Membrane filtration technology offers several options
for the 21st Century for achieving more sustainable processes in the dairy
A modern dairy facility is faced with a number of industry, which imply reductions in production costs:
demands from the surrounding society. Consumer
awareness of the environmental impact of various • Concentration or volume reduction ≈
food products has risen significantly over the lower transportation and processing costs
past decade. • Product recovery ≈ less waste and higher yield
• Water recovery ≈ reduced water consumption
In order to live up to the demands from consumers and effluent volume
and authorities, many dairies have already formalized
• Cheese brine sanitation ≈ increased recycling of
sustainability goals which are designed to increase
cheese brine and less effluent
resource efficiency and reduce their environmental
• Clarification of CIP solutions ≈ recycling of
footprint. Therefore, sustainable products and
CIP chemicals
production lines have become an integrated part of
• Pre-concentration ≈ reduction of
the dairy industry.
energy consumption

Our membrane technology offers cost-effective

processing solutions, supporting dairies in reaching
their sustainability goals in a cost-effective way.
 MEMBRANE FILTRATION IN THE DAIRY INDUSTRY · 23

State-of-the-art automation
GEA is dedicated to continuously improve the Global support in numerous local languages is
automation system of GEA processing units, making available for system modifications and extensions, as
your process more cost-efficient. The system provides well as training and instruction.
many features, which can optimize your individual
production process. Your benefits:
• All operator interventions can be recorded
GEA Codex ®
• Centralized configuration, easily modified
GEA Codex® is an open framework that incorporates by authorized personnel
established standards for HMI design, distributed • Intuitive operation, even with little automation
engineering and flexible control modules, as well as knowledge
support for market-leading platforms such as Siemens,
• Simulation of the entire I/O system or individual
Rockwell and Wonderware.
components for test purposes
• All project information can be exported to
Designed to seamlessly integrate into all processes in
external applications such as Microsoft Excel
a modern dairy, GEA Codex® can be applied to a wide
range of plant sizes.
 © GEA North America, Inc. All rights reserved. Subject to modifications. Printed in the USA. The information contained in this brochure merely serves as a non-binding description
of our products and is without guarantee. See product specifications for detailed information on product capacity and suitability for the particular circumstances of use. 11/2020
We live our values.
Excellence • Passion • Integrity • Responsibility • GEA-versity
“Engineering for a better world” is the driving and energizing principle connecting GEA’s workforce. As one of the largest systems
suppliers, GEA makes an important contribution to a sustainable future with its solutions and services, particularly in the food,
beverage and pharmaceutical sectors. Across the globe, GEA’s plants, processes and components contribute significantly to the
reduction of C0₂ emissions, plastic use as well as food waste in production.

GEA is listed on the German MDAX and the STOXX® Europe 600 Index and also included in the DAX 50 ESG and MSCI Global
Sustainability indexes.

GEA Denmark
GEA Process Engineering A/S
Noerskovvej 1B
DK-8660 Skanderborg Tel +45 7015 2200 gea.com/contact
Denmark Fax +45 7015 2244 gea.com