Filtration forward

摘要

Products such as Greek style yogurts, micro-filtered drinks, increased hygiene demands and the drying of dairy has led to more demands on the filtration processes used in a facility. Here, Daniel Vecsey, market development manager, food and beverage at Domnick Parker, answers questions about this part of the process. Q. What is the fastest growing area in dairy filtration? The processing of dairy products is continually reliant upon filtration techniques in order to produce products that are not only safe, but also shelf-stable and high quality. In previous years, the biggest area of growth has been concerned with filtration techniques for whey separation, but increasingly producers are looking towards liquid and gas sterilisation to have a greater control of micro-bial contamination within their process. Controlling microbial hazards throughout the processing of sensitive food is of greater importance now than ever before. With a growing consumer base demanding fresh tasting, quality products from brands they can rely upon, processing systems must be maintained at the highest hygienic standards to be successful.