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Ultrafiltration is a highly effective process used in the milk industry to preserve the fat globules and proteins present in the milk. By employing ultrafiltration, the inorganic salts and lactose, as well as a portion of the water, are selectively removed as permeate. The outcome is a partially concentrated milk known as retentate, which showcases a lower lactose and mineral content. This advanced technique ensures that the desired components of milk are retained while reducing certain elements, resulting in a more refined and specialized product.