RO can be used to pre-concentrate the milk before it undergoes evaporation to make milk powder or simply to save on transport costs.

If UF is used to concentrate the milk, the result is a retentate with high protein content, whereas minerals and lactose are removed. The retentate is used for purposes that include the manufacture of different types of cheese and milk protein concentrate (MPC), or it can be refined still further to produce milk protein isolate (MPI).

The protein content of milk varies, but can easily be standardised using UF. Protein standardisation is used extensively in the manufacture of yoghurt, milk powder, cheese and other products.

Microfiltration is a relatively new technology in the dairy industry. It provides opportunities for regulating the casein content of the milk or for removing microorganisms.