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SPX has a full range of processing equipment’s for the production of extended shelf life (ESL) milk including UHT, separator and membrane technology. This article focuses on the SPX Microfiltration technology, which efficiently and effectively remove bacteria and spores from skim milk to provide a significant extension of shelf life, compared to traditionally pasteurised products.

A superior taste profile in microfiltered milks gives strong branding advantages for customers requiring the “fresh tasting products”. The microfiltration membranes utilized for ESL-milk applications have very precise, narrow pores, which secures the physical removal of potentially damaging bacteria, and spores, which would normally damage the products and decrease the shelf life of the product. As a result, utilizing MF in cheese milk, provides the customer the option to produce cheese without the added nitrate.

SPX ProFrac™ Technology

Within SPX’s suite of membrane-based innovations is the ProFrac™ technology. This is one of the most advanced membrane processes for the fractionation of casein rich milk proteins and whey proteins to enable optimum utilization of the individual fractions. It is based on microfiltration and uses either spiral wound or ceramic membranes to selectively remove whey protein from milk prior to producing native casein for the production of various ingredients and cheeses.

With an increasing market demand for whey proteins, the dairies are now forced to look for alternative processes for obtaining valuable whey proteins, and this is where the SPX ProFrac™ technology plays an important role. The ProFrac™ process benefits cheese manufacturers by enabling significant growth in cheese yield and the production of higher value, pure whey proteins; which are ideal for use in various food and beverage products in the growing nutritional and health segment.

SPX also has leading expertise in the design and manufacture of complete process lines for the production of fermented dairy products (FDP) and yoghurt. The use of membrane filtration is growing in popularity in this market area where reverse osmosis plants have developed to offer increasing competitiveness and reliability for the concentrate milk solids. Ultrafiltration is further commonly used in this dairy segment for selective concentration of the milk solids; enabling the increase of protein without significant changes to lactose content.

The LeanCreme™ Process

Another revolutionary SPX technology, the LeanCreme™ process, combines the thermal and mechanical treatment of whey proteins in order to enhance the functionalities of the whey proteins. The one-step process LeanCreme™ plant can transform the whey proteins into accurately sized particles, which can be used to mimic fat globules in milk, or it can be used for obtaining added/enhanced functionalities, in yoghurts, nutritional protein drinks, ice cream or other applications, where whey proteins are widely used.

It uses the advanced APV Shear Agglomerator (ASA) that produces simultaneous heat denaturation of the protein and the formation of micro-particles of protein under controlled high shear. The synergy between heat and shear brings a new functional dimension to whey protein concentrates and the resulting product provides a desirable creamy mouth feel with a reduced fat content for use in a wide range of food products.

LeanCreme™ is a natural food solution that improves water binding, emulsification and stabilisation properties. It provides benefits such as air whisked desserts with higher foam stability, low fat ice cream with an increased melting down time and higher water binding in cheese for increased yield.

SPX is a leading supplier to the food, beverage and dairy industries. Its continual research and development into membrane filtration and microparticulation technology is based on a close relationship with its customers and understanding of what is needed to ensure they remain competitive into the future. For further information visit www.spx.com.