Quality from the very start – Plant manufacturing in Dresden ALPMA Whey Finishing During cheese production, the bigger part of the processed milk goes into the whey. ALPMA develops and realizes innovative and commercially attractive applications for the liquid utilization of the whey, without resort to the indirect process of powder production. Examples of implemented technologies: Use of liquid whey protein concentrate (LWPC) in cultured milk products (reduction of the addition of skimmed milk or WPC powder) Use of particulated whey protein concentrate in the production of ALPMA CreamoProt, soft cheese and semihard cheese (major increase in yield thanks to reduced milk input) Partial demineralization of sweet and acidic whey by means of nanofiltration (increases the valency of whey concentrates) Concentration of whey by means of reverse osmosis (reduction of the transport volume or increase in the capacity of the evaporator) Fully automatic system for the particulation of whey proteins with a capacity of 1,000 - 1,500 l/h PWPC 60 for processing in semihard cheese. Combined fully automatic UF/NF system for the production of approx. 1,000 l/h LWPC 60 for processing in cultured milk products. References: Austria: Process line for the concentration and particulation of whey proteins for incorporation in soft cheese and semihard cheese Germany: Ultra-/diafiltration plant for the concentration of sweet whey concentrate Germany: Combined UF/NF plant for the concentration of sweet whey and UF permeate