AMKCO Whey Sieving Machine
Whey filtration is a critical part of the cheese production process, and the AMKCO Whey Sieving Machine is purpose-built to handle it with precision and care.
This machine filters curd from whey using a fine 43-micron screen, allowing valuable cheese solids to be recovered without damaging their structure. Unlike rotary sieves or high-speed centrifuges, the AMKCO system is gentle on the product — preserving quality and value.
By placing the AMKCO sieve before fat centrifuges, you reduce contamination and maximize fat recovery, boosting overall efficiency and yield. With capacities up to 35 m³/hour, this machine is a cornerstone in whey concentration lines.
Working Principle
Whey enters the AMKCO sieve and flows across a vibrating screen with 43-micron mesh. This allows liquid whey to pass through while capturing curd solids, which are collected and retained as usable cheese.
The vibrating action promotes consistent flow and separation without damaging the curd, preserving its integrity and economic value. Clean whey then flows downstream to fat separation, pasteurization, or reverse osmosis systems.
Product Feature
43-Micron Precision Filtration
Optimized mesh size for curd recovery while maintaining high liquid flow rate.
Gentle Vibrating Motion
Preserves cheese curd structure unlike rotary or centrifuge systems, ensuring product retains value.
High Capacity, Compact Design
Handles up to 35 m³/hour with just a 1.8 kW motor — efficient and energy-saving.
Product Advantage
Higher Yield, No Product Damage
Recover cheese curd in top condition — better quality, better price.
Improves Centrifuge Efficiency
Pre-filtration reduces contamination, extending the life and performance of expensive fat separators.
Maximize Value per Liter of Whey
Turn waste into revenue by optimizing curd and fat recovery before downstream processing.
FAQ
What makes the AMKCO whey sieve different from other systems?
Unlike rotary sieves or centrifuges, it gently filters curd without damaging its texture — preserving product value.
What is the typical screen size used?
A 43-micron mesh is standard, ideal for capturing curd from whey.
What capacity can it handle?
Up to 30–35 m³/hour, depending on feed characteristics and setup.
Is it compatible with my current centrifuge or RO line?
Yes. It’s designed to be installed ahead of fat centrifuges, pasteurizers, or reverse osmosis units for optimal performance.
What materials are used?
The unit is made from food-grade stainless steel and fully hygienic — suitable for dairy and cheese production.