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Raw milk collected from dairy farms contains complex heterogeneous components including somatic cells, residual bacteria, microscopic dust, colloidal protein aggregates and uneven fat globules. Traditional milk purification relies on pasteurization, centrifugal degreasing and precision filtration, which cannot completely remove micro-impurities and often cause damage to natural milk flavor and active nutrients. Conventional thermal treatment also fails to standardize milk composition, resulting in unstable taste and quality differences between production batches. Cross-flow ultrafiltration membrane technology achieves low-temperature physical purification, bacterial removal and ingredient standardization of raw milk under mild operating conditions. It effectively eliminates microorganisms and micro-colloidal impurities while completely retaining natural milk nutrients and original flavor. This advanced physical processing method greatly improves milk safety, purity and product consiste
With the rapid growth of the plant-based protein market, soybean protein has been widely used in meat substitutes, protein beverages and functional food manufacturing. Traditional soybean protein production adopts water extraction and thermal drying processes, which contain high salt content, residual soluble sugar and small molecular impurities. Thermal concentration easily causes protein denaturation, poor solubility and heavy energy consumption. Cross-flow ultrafiltration membrane technology realizes low-temperature physical purification and concentration by molecular weight screening, intercepting macromolecular soybean protein while removing inorganic salts and soluble heterozygous substances. This paper introduces the structural design, working principle, production process and industrial advantages of the soybean protein dedicated ultrafiltration system. The membrane equipment effectively improves protein purity, maintains protein functional activity and reduces production energ
The global food and functional ingredient industry has a growing demand for high-purity concentrated egg white protein used in baking, sports nutrition, and emulsifier production. Traditional thermal concentration and vacuum evaporation will denature egg white protein, destroy emulsifying and foaming functional properties, and consume massive electricity. Cross-flow ultrafiltration membrane technology achieves low-temperature concentration relying on molecular screening, intercepting macromolecular egg albumin while permeating water and small-molecule mineral substances without phase change. This paper elaborates the membrane working principle, integrated skid structure, complete production process and industrial application strengths of egg white ultrafiltration concentration equipment. Compared with traditional thermal concentration equipment, industrial UF membrane systems retain complete protein activity, cut energy costs, and enhance raw material utilization rate, offering green l
