Two years ago, after an intensive consultancy and planning phase, Laïta
purchased an innovative ALPMA membrane plant line for centralised
pre-treatment of cheese-making milk. The system has been operating
successfully since mid-2017.
The line comprises a combined microfiltration (MF) and ultrafiltration
plant (UF) with a down-stream RO/RO polisher. In an MF plant, the
skimmed milk is sterilised and then fractionated inline into micellar
casein concentrate (MicCC) and virgin whey. The MicCC has a
casein/whey protein content of at least 90/10 per cent. Laïta uses it for
casein/protein standardisation of the cheese-making milk.