Ultrafiltration and reverse osmosis solutions are becoming increasingly attractive to yogurt producers. While ultrafiltration enables yogurt producers to optimize protein and fat content and reduce production needs for powder-based additives, reverse osmosis aids in acid whey management and water recovery. As more producers seek out clean-label, innovative products, membranes are emerging as an ideal solution for yogurt producers. Yogurt producers are especially turning to membrane technology solutions to improve product taste, texture, concentration and purification, as well as strained yogurt production efficiency.
GEA has deep experience in cross-flow membrane filtration and
its applications within yogurt production; the company offers a range of membrane technology solutions specifically designed for the dairy industry including ultrafiltration, nanofiltration, microfiltration and reverse osmosis.
Exclusive Insights: Get the scoop on the latest news and trends in the dairy industry through our premium online content and Dairy Foods eNewsletters, delivered weekly and monthly.
Professional Development: Don’t just consume the news by reading, listen and watch it! Dairy Foods videos and podcasts bring on key executives and figures in the dairy industry to discuss what’s going on for them and what’s happening in the industry and what new products, events or company milestones are on the way.
Educational Opportunities: Our on-demand webinars bring voices from the dairy industry to inform and educate fellow dairy professionals on a variety of topics that will help their business and products succeed in the market.