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        • New cutting tools for cheese vats
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        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • New cutting tools for cheese vats
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info@sordi.com
  • Where we are
  • Contacts
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  • Home
  • Company
  • Products
    • Plants for milk and milk-by products
      • Reception and storage
        • Liquid food storage
        • Milk reception and control units
      • Powders recombining lines for evaporated milk, sweetened condensed milk, etc.
      • Milk Pasteurization
        • ESL Pasteurizing thermal treatment
        • HTST thermal processing
      • UHT thermal processing
        • Aseptic tank system
        • STERIPLAK-S plate
        • STERIPLAK-T tubular
      • Line for stirred yoghurt
        • Fruit mixer
        • Yoghurt ripening tanks
        • Thermizator
      • Lines for Set Yoghurt
      • Lines for drink yogurt
      • Lines for yoghurt Kefir and similar products
      • Lines for Smetana and sour cream
      • Butter production lines
      • Preparation and processing lines for creams, puddings, ice-cream mixes
      • Mascarpone production lines
      • Ultrafiltration plants
      • Centralized CIP cleaning units
      • Automation
    • Plants for cheese production
      • Production lines for high moisture soft cheese (Crescenza, Feta, Caciotta and similar)
        • Blockmoulds filling system POLIFORM
        • Drainage system with pierced drum and curd filling into moulds DRIPLINE
        • POLISOFT cheese vat
        • STP whey - curd conveying unit
        • Salting system
      • Production lines for pressed and hard cheese (Gouda, Emmenthal, Pecorino, Grana, Casera, Manchego, Rossijskij, Komstromskoj and similar)
        • ALPHA curd pressing system
        • Brining system
        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • MINICURD drainage, ripening and pressing vat
        • New cutting tools for cheese vats
        • POLICURD automatic pressing system
        • Vertical and horizontal presses
      • Production lines for pasta filata cheese (Mozzarella, Kashkavall and similar)
        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • New cutting tools for cheese vats
      • Production lines for fresh cheese (Quark, Petit Suisse, Labneh and similar)
      • Production lines for Cottage cheese
      • Lines for creamy Tvorog, granular and shaped type
      • Lines for analogue cheese (cheese from proteic concentrates)
      • Production lines for ricotta, from whey and from proteic concentrates
        • Drainage line for Ricotta from protein concentrate
        • Flocculators
      • Centralized CIP cleaning units
      • Automation
    • Plants for fruit and tomato juice
      • Syrup rooms
      • Continuous sugar dissolving lines
      • Thermal processing lines
      • Blending and thermal processing lines for tomato
      • Centralized CIP cleaning units
      • Automation
    • Plants for vegetable drinks and by-products
      • Extraction and processing lines for vegetable drinks (soy drink, rice drink, almond drink etc.)
      • Margarine production line
      • Vegetable cream processing lines
      • Production lines for Tofu (soy cheese)
      • Centralized CIP cleaning units
      • Automation
    • CIP cleaning units
      • Automatic CIP cleaning units
      • Manual CIP cleaning units
  • What we offer
  • Certifications
    • ISO 9001/UNI EN ISO 9001:2015
    • UNI EN ISO 9606 - Qualification of Welders
  • Catalogs and videos
    • BUSINESS LIFE
    • CIP CLEANING IN PLACE
    • CORPORATE VIDEO
    • SORDI AUTOMATION
Home » Products » Milk and Milk Products » Ultrafiltration plants

Ultrafiltration plants

SORDI, a historic company from Lodi that celebrated the 140th anniversary of its foundation in 2021, is specialized in design, construction and installation of machines and systems for the food industry. The SORDI production range mainly covers the dairy sector (plants for the heat treatment of milk, for the production of yoghurt, puddings and creams, lines for the production of cheese), but also the sector of fruit and fruit juices and nectars, tomato, eggs, wine and the confectionery sector.

  • Reception and storage
  • Powders recombining lines for evaporated milk, sweetened condensed milk, etc.
  • Milk Pasteurization
  • UHT thermal processing
  • Line for stirred yoghurt
  • Lines for Set Yoghurt
  • Lines for drink yogurt
  • Lines for yoghurt Kefir and similar products
  • Lines for Smetana and sour cream
  • Butter production lines
  • Preparation and processing lines for creams, puddings, ice-cream mixes
  • Mascarpone production lines
  • Ultrafiltration plants
  • Centralized CIP cleaning units
  • Automation

Ultrafiltration plants

Ultrafiltration

Ultrafiltration is a membrane type process enabling the separation, clarifying, purification and concentration of organic substances with high molecular weight.

Main applications in the milk-dairy field are:

  • Regeneration/sanitation of the brine by microfiltration/ultrafiltration
  • Cheese whey concentration
  • Skim milk ultrafiltration for its proteic standardizing
Filtration degree

0,1-0,01 µm

Molecular weight (MWCO)

15.000 - 300.000

Retained compounds  

colloids, proteins, polymers, virus

 

Microfiltration

Milk microfiltration is a purely mechanical treatment where filtration is carried out through ceramic membranes with 1-2,5 micron mesh. This filtration process, which may physically separate the microbes, is  made on the skim matter of milk. Milk fat matter is separated by centrifugation at about 50°C. Skim milk, separated from cream, is microfiltered on a porous membrane eliminating almost all of the microbial flora present in the milk as soon as it leaves the udder during milking. The obtained milk has excellent microbiological characteristics and it can be stored at 4°C. Microfiltration can remove almost completely the somatic cells (99.8% to 99.9%) the TBC total bacterial count (99.95%), the count of Bacillus Cereus at values lower than 3 spores/liter of spores and anaerobic bacteria.

Filtration degree  1-0,1 µm
Molecular weight (MWCO) 300.000 - 500.000
Retained compounds 

emulsions, pigments, yeasts, bacteria

 

 

 

 

 

 

 

 

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