During whey filtration, solid curd particles are separated from the liquid whey. Curd consists of proteins that are further processed into cheese. The remaining whey contains water, lactose, and minerals, and can be reused in food products or animal feed. Effective filtration ensures efficient separation and a higher yield.
Van Borselen Filters
Filtration in the cheese industry
Filtration is essential in cheese production. Think of keeping whey clear, protecting starter cultures from contamination, or purifying process air and water. Each step requires a tailored filtration solution that is both reliable and easy to integrate into your process.
From starter culture to brine – a clear overview of all critical filtration steps in cheese production
What types of cheese filtration are there?
-
Whey Filtration Removes unwanted particles from whey, enabling reuse or further processing.
-
Starter Culture Filtration Protects starter cultures from bacteriophage contamination.
-
Process Air Filtration Removes bacteria and particles from air that comes into contact with the product or packaging environment.
-
Side-Stream Filtration for Brine Baths Removes cheese particles and other contaminants from brine through continuous side-stream filtration.
Products for Whey Filtration
Filter Cartridges & Filter Housings
Filtration for starter cultures
For the sterile filtration of (starter culture) air and gases, Van Borselen Filters offers two effective combinations:
BorsoAir-PSRF + BorsoComp Filter Housing
A sterile depth filter made of borosilicate fibers (0.2 μm, 99.99998% efficiency). Ideal for air and starter culture applications. Also suitable for high-temperature processes.
BorsoPTFE-M + BorsoComp Filter Housing
A hydrophobic PTFE membrane filter for the sterile filtration of moist air or gases.
Products for Starter Culture Filtration
Products for Process Air Filtration
Meer weten?
Kom in contact
Heeft u vragen of wilt u meer informatie? Vul hieronder uw gegevens in, en ons team neemt snel contact met u op. Wij helpen u graag verder!