Dairy reverse osmosis
IBMEM - Industrial Biotech Membranes

Max-Planck-Str. 16, 61381 Friedrichsdorf (Frankfurt/Main), Germany

Tel. +49 (0)6172 137-132      E-Mail: info@ibmem.com 		Milk Reverse Osmosis

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We supply membranes and modules for many applications in Milk processing and Cheese production,
concentrating, fractionating and separating milk components.

REVERSE OSMOSIS

reverse osmosis RO concentrated milk - a dewatered milk,
is an ideal candidate for ice cream, yogurt,
reconstitution balancing and fortification.

RO milk has its greatest potential in ice cream manufacturing,
since all solids are retained in the concentrate and two-thirds of the water is removed.


Reverse osmosis (RO) is generally viewed as a dewatering process
because the membrane retains almost all dissolved solids,
but allows water to pass through. High operating pressures
are required in order to overcome the high osmotic pressures
of the retentate.

Four basic types of membrane filtration present potential applications for the dairy industry:
reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF) and microfiltration (MF)