CROSS FLOW MICROFILTRATION

The Cross Flow Microfiltration process was first developed in our Ballyragget whey plant in Co.Kilkenny, Ireland, over 30 years ago.

Cross Flow Microfiltration is also known as CFM within the industry. Cross Flow Microfiltration and CFM are the same process.

Over the years, this process has been further developed and refined to become the process it is today. Cross Flow Microfiltration is a non chemical, low temperature micro filtration system that uses membranes to remove fat, lactose, aggregated denatured proteins and any non dissolved particles from our whey to provide a WPI which is 100% native in structure and contains individual proteins in rations similar to the starting whey.

By producing WPI in this way we ensure no chemicals are used in the process so keeping the final product chemical free. The valuable bioactive components such as GMP and ß lactoglobulin remain intact.

Lecithination

Lecithin is used to make our WPI soluble upon contact with liquid.

We produce both soya lecithinated WPI and sunflower lecithinated WPI. Having two sources of lecithin provides our customers with greater flexibility, especially in terms of allergen concerns.