🌍 Global Export Product 🌍
TEKNO-THERM
Ultrafiltration (UF)
Concentrates high-molecular-weight components without applying heat. Provides a 16–20% yield increase and up to 80% culture savings in white cheese production. Touch-free production, standard product quality.
Concentration Without Heat Treatment
“UF offers the ability to concentrate high-molecular-weight components without applying heat or causing a phase change.”
In the ultrafiltration method, the filtration process is based on the principle of passing the liquid through a semi-permeable membrane under hydrostatic pressure.
Large molecules retentate is retained, while water and low-molecular-weight components permeate pass through.
By providing touch-free production, standard product quality and low contamination risk, the system offers high hygiene and process safety in modern food processes.
UF Advantages in White Cheese
Compared to traditional production methods, ultrafiltration technology provides significant advantages in terms of efficiency, standard quality and hygiene.
16–20% Yield Increase
Culture Savings of Up to 80%
Standard Product Quality
Low Contamination Risk
General Application Advantages of UF
Low Energy Consumption
Thanks to the process structure that does not require heat treatment, energy consumption is minimized.
No Heat Treatment Applied to the Milk
The product's natural structure, nutritional values and sensory properties are preserved.
Fresh Water Recovery
By recovering the fresh water used in the process, sustainable production is supported.
Reduction in Waste Treatment Costs
Thanks to the lower waste load, environmental impact and treatment costs are reduced.
Less Space and Capital Requirement
Thanks to the compact system architecture, it requires lower investment cost and less installation space.
Wide Range of Applications
Cheese Production
Concentrated Dairy Products
Ice Cream Production
Fruit Juice
Wastewater Treatment
Seawater Treatment
Which Products Can You Process with This Machine?
Technical Data
| Parameter | Value / Specification | Unit / Note |
|---|---|---|
| Technology | Ultrafiltration Membrane | Semi-permeable |
| Principle | Hydrostatic pressure | Liquid passes through the membrane |
| Size Range | Macromolecules & colloidal structure | Large molecules are retained |
| Yield Increase | %16 – %20 | Compared to traditional production |
| Culture Savings | Up to 80% | Including starter culture |
| Energy Consumption | Low | No heat treatment applied |
| Contamination Risk | Minimum | Touch-free production |
| Application Area | Milk, Fruit, Wastewater | Wide range of sectors |
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