Satine ultrafiltration milk - food tech news in Asia

Recently, Satine, a leading dairy brand in China, launched a new generation of ‘Super 6 ultra-filtered milk’, using an ultrafiltration process. After 0.2 seconds of ultra-instantaneous heating and sterilization, the product is concentrated multiple times to create a high-protein beverage. The calcium content per 100ml is 180mg and the fat content is 1.5g.

What is the difference between ultra-filtered milk and regular milk? Let’s take a look at the characteristics of this ultra-filtered milk of Satine.

The ultrafiltration process is a sieving process, which separates the components according to the molecular weight of different components in milk. Compared with other products, ultra-filtered milk is characterized by optimized recombination. According to Satine, the ultrafiltration process filters out excess water, fat, lactose, and sodium from raw milk, thus improving the concentration of protein and calcium.

The first major feature of Satine ultra-filtered milk is its native high protein content – almost twice that of ordinary milk. According to the 2016 edition of the “Dietary Guidelines for Chinese Residents”, the average protein content of milk is 3%, while the protein content of ultra-filtered milk per 100ml is 6g.

High calcium and low fat are the second features; filtered milk contains 180mg of calcium per 100ml and only 1.5g of fat per 100ml. However, regarding efficiency, more than 2kg of raw milk can only produce 1kg of ultra-filtered milk.

More and more dairy brands are joining this trend; has milk entered the era of “ultrafiltration”?

According to the data, commercial dairy manufacturers have been producing ultra-filtered milk since the mid-1990s. At that time, the role of the ultrafiltration process was to separate the protein and fat molecules, making them more concentrated and easier to transport.

The ultra-filtered milk production process is basically passing the milk through a membrane under pressure, which separates or filters the water and lactose from the other components. The process actually removes some of the natural water and sugar, leaving lactose-free milk. It contains more protein, calcium and less sugar. Many consumers agree that it tastes creamier and richer than regular milk. However, there are not many ultrafiltration milk products in the domestic market in China.

So, having the domestic ultra-filtered milk market still in its infancy, Satine chose to innovate and meet the diversified needs of consumers; it looks like a wise decision. We need to wait for the market feedback and update our readers.

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