Membrane technology is mostly used in the dairy industry particularly for the removal of heat-resistant bacteria and spores from all types of dairy products and many juices without altering the protein content or other properties; the reduction of fat in whey protein isolates to increase clarity while still retaining important subfractions and maintaining biological activity; and the fractionation of casein and whey proteins from skim milk for use as protein supplements and to add nutritional value to sports drinks.

Our new technology allows simpler, more efficient, and more economical separations from GEA Filtration is more efficient, more economical, and much easier to control than technologies used to date.