What: FREE Webinar
Where: Online
When: ON DEMAND

The Role of Reverse Osmosis in Dairy Production

Spiral wound reverse osmosis and nanofiltration elements have been critical technologies in producing dairy ingredients for well over thirty years. While some streams were considered waste from dairies 30-40 years ago, innovations in technology have allowed these streams to be converted into valuable products. This has led to a growing market demand for products such as whey protein concentrate and whey protein isolate. Through the years innovations in reverse osmosis (RO) elements have played a large role in making dairies more profitable while also improving the quality of the products and helping the markets to grow.

Learning Objectives: 

• General knowledge of RO membrane and considerations for selecting the ideal element.
• Understand the innovations that have moved the industry forward in both profitability and product quality.
• Current trends in RO technology for improving quality, speed of processing, and profitability.
• How RO technology is used in several dairy applications.

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