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Ultrafiltration is a process that is specifically designed for the dairy industry. It enables the retention of fat globules and proteins present in milk. In addition to this, it removes a portion of inorganic salts, lactose, and some water as permeate. As a result, the retained milk becomes partially concentrated, with reduced levels of lactose and minerals. This technology is extremely valuable for producers looking to achieve specific milk compositions and improve the overall quality of their products.