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Just in time for World Milk Day, this new approach is transforming dairy

Charlotte, N.C., May 30, 2024 - Ãâ·Ñ³Ô¹Ï’s APV brand is proud to champion milk fractionation as a superior alternative to whey fractionation in milk processing. The company’s dairy experts have innovated a new way to preserve all of milk’s nutritional benefits. Where most original equipment manufacturers can offer only the whey option, Ãâ·Ñ³Ô¹Ï's advanced microfiltration, ultrafiltration and nanofiltration technologies allow for more variety in milk separation—preserving casein, whey proteins, lactose, permeate, minerals and water ingredients.

This is necessary to produce nutritious food and beverage products like sports supplements, protein bars and infant formula.

Where residual milk components are commonly wasted in process lines, Ãâ·Ñ³Ô¹Ï customers are now cutting production costs, keeping more of each yield. This revolutionary approach aligns with growing demand for environmentally conscious practices in the dairy industry as the solution offers zero waste of milk’s components.

“With increasing demand for nutritious drinks and a hyperfocus on sustainability, milk fractionation emerges as a game-changer," says Pranav Shah, Ãâ·Ñ³Ô¹Ï Global Market Director, Dairy and Plant-Based Beverages. "The innovative solution offers enhanced nutritional value while also maximizing the ingredients in each beverage and dairy product.â€�

Explore APV’s milk fractionation solutions in greater detail here:

How It’s Done:

• The milk fractionation process starts with microfiltration and ultrafiltration. In simple terms, tiny tunnels in membrane filters that often trap larger molecules like whey proteins, but lactose (milk sugar) slip through. By adjusting pore sizes or in other words selecting right type of membrane, producers can now control which components are separated and keep as many or as few desired.
• The Ãâ·Ñ³Ô¹Ï fractionation process can be used to obtain value streams of ideal casein, whey, lactose and permeate. There is also the option to fractionate more targeted proteins, like alfa-lactalbumin.
• Producers can expect to process higher-value ingredients, and as a result, can offer premium prices.
• On the consumer side of things, there’s now wider functional food options, like protein-fortified yogurts and lactose-free dairy foods.

Milk fractionation is shaking up dairy. Successful installations by leading dairy companies in Europe are already converting dry and wet ingredients into creative recipes using APV’s comprehensive milk fractionation process.

To see more from Ãâ·Ñ³Ô¹Ï’s APV brand, visit: /apv/

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Ãâ·Ñ³Ô¹Ï Ãâ·Ñ³Ô¹Ï, Inc.

Based in Charlotte, N.C., Ãâ·Ñ³Ô¹Ï, Inc. improves the world through innovative and sustainable solutions. The company's product offering is concentrated in process technologies that perform mixing, blending, fluid handling, separation, thermal heat transfer and other activities that are integral to processes performed across a wide variety of nutrition, health, and industrial markets. Ãâ·Ñ³Ô¹Ï has operations in more than 25 countries and sales in more than 140 countries. To learn more about Ãâ·Ñ³Ô¹Ï, please visit www.Ãâ·Ñ³Ô¹Ï.com.

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Media Contact:

Melissa Buscher, Chief Communications and Marketing Officer
Melissa.Buscher@Ãâ·Ñ³Ô¹Ï.com