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Whey Industry
Whey is a liquid which is obtained through straining process upon clotting of cheese in cheese production process. It contains lactose, minerals, vitamins, proteins and low quantities of milk fat. Whey powder: It is a product in form of powder obtained from whey through several processes that whey undergoes. It is used in many different fields in the food industry.
Whey: It is used as raw material in many sectors such as food, medicine and pharmaceuticals, agriculture and livestock breeding, sports nutrition, cosmetics.
Process Operation
Whey is a liquid which is obtained through straining process upon clotting of cheese in cheese production process. It contains lactose, minerals, vitamins, proteins and low quantities of milk fat. Whey powder: It is a product in form of powder obtained from whey through several processes that whey undergoes. It is used in many different fields in the food industry.
Whey: It is used as raw material in many sectors such as food, medicine and pharmaceuticals, agriculture and livestock breeding, sports nutrition, cosmetics.
Process Operation
Purpose: Removal of foreign matters, cheese and curd sediments from the whey. An efficient cleaning process also increases the fat separation performance.
Process: They whey is cleared from impurities upon delivery to the plant using MAXCLEAN series separator. Whey which is ready for processing is taken to storage tanks.
Purpose: It is the process of separating fat from whey. Low-fat whey is further processed for separation of mineral, lactose and other constituents. Efficiency of the cream separator is highly important for problem free operation of the filtration systems located at the downstream of the process.
Process: Heated to the temperature of 45-55°C during pasteurization, the whey is ran through MAXCREAM separator and separated into cream and low-fat whey powder. HAUS Centrifuge Technologies can reduce the fat rate of the whey down to < 0.05% at the separator outlet. Separator's cream output fat ratio is adjustable in the range of 40-65%. Low-fat whey is transferred to the following process for further processing.
PRODUCTS OF THE APPLICATION
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