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Ultrafiltration plants

SORDI, a historic company from Lodi that celebrated the 140th anniversary of its foundation in 2021, is specialized in design, construction and installation of machines and systems for the food industry. The SORDI production range mainly covers the dairy sector (plants for the heat treatment of milk, for the production of yoghurt, puddings and creams, lines for the production of cheese), but also the sector of fruit and fruit juices and nectars, tomato, eggs, wine and the confectionery sector.

Ultrafiltration plants

Ultrafiltration

Ultrafiltration is a membrane type process enabling the separation, clarifying, purification and concentration of organic substances with high molecular weight.

Main applications in the milk-dairy field are:

Regeneration/sanitation of the brine by microfiltration/ultrafiltration
Cheese whey concentration
Skim milk ultrafiltration for its proteic standardizing

Filtration degree	0,1-0,01 µm
Molecular weight (MWCO)	15.000 - 300.000
Retained compounds	colloids, proteins, polymers, virus

Microfiltration

Milk microfiltration is a purely mechanical treatment where filtration is carried out through ceramic membranes with 1-2,5 micron mesh. This filtration process, which may physically separate the microbes, is made on the skim matter of milk. Milk fat matter is separated by centrifugation at about 50°C. Skim milk, separated from cream, is microfiltered on a porous membrane eliminating almost all of the microbial flora present in the milk as soon as it leaves the udder during milking. The obtained milk has excellent microbiological characteristics and it can be stored at 4°C. Microfiltration can remove almost completely the somatic cells (99.8% to 99.9%) the TBC total bacterial count (99.95%), the count of Bacillus Cereus at values lower than 3 spores/liter of spores and anaerobic bacteria.