[1][2] Specifically, ultrafiltration allows the smaller lactose, water, mineral, and vitamin molecules to pass through the membrane, while the larger protein and fat molecules (key components for making cheese) are retained and concentrated.
The removal of water and lactose reduces the volume of milk, and thereby lowers its transportation and storage costs.
Ultrafiltration makes cheese manufacturing more efficient.
[3] Ultrafiltered milk is also sold directly to consumers under brands like Fairlife and Simply Smart (discontinued in May 2022[citation needed]), who tout its higher protein content, lower sugar content, and creamier taste.
[4] *Adapted from CRS Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition - Order Code 97-905, a document in the public domain.