Advanced De-Salination Technology for Milk Link’s Llandyrnog Creamery
As part of Milk Link’s continuing investment in its cheese processing operations, a £400,000, state-of-the-art, whey de-salination plant is to be installed at its Llandyrnog Creamery.
As part of Milk Link’s continuing investment in its cheese processing operations, a £400,000, state-of-the-art, whey de-salination plant is to be installed at its Llandyrnog Creamery. The Creamery will be the first of Milk Link’s sites to use this technology to filter salted whey which will help improve profitability at the site.
Currently, whey which comes off the curds after salting cannot be processed due to its high salt content and ends up as landspread. With the installation of the new equipment, which incorporates an advanced Ultra Osmosis® process, as much as 95% of the salt will be removed from the whey solids, which means that they can now be processed into a range of whey based ingredients.
Carl Ravenhall, Managing Director of Milk Link’s Cheese Business Unit said: “This latest investment at Llandyrnog is fully in line with Milk Link’s strategy of identifying strong, fast-returning capital projects which enable us to add value efficiently to our processing operations. The new de-salination plant will allow us to enhance returns from Llandyrnog’s whey stream and at the same time reduce wastage.”
The equipment is due to be delivered in April, with installation and commissioning taking place in April and May.
Source: Milk Link
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