GEA Filtration has developed a new simple unit for microparticulation of
whey proteins. The unit, named vnow makes it possible to utilize whey, a
bi-product from cheese production, to increase product yield and replace fat.
The microparticulation process forms particles similar to milk fat particles.
Microparticulated whey can be used in a number of dairy products.
The products, where fat can be replaced, include:
- Most cheese types (also yield increase)
- Ice cream
- Yoghurt and milk desserts
- Dressing and sauces
- Mayonnaise and fat emulsions
- Other fat containing food products
Click here to download our new Data Sheets