The process of producing Permeate begins with raw milk, which is pasteurized to ensure its safety and quality. The milk is then filtered through a membrane system that separates the milk into two fractions: the retentate and the permeate. The retentate is further processed to produce cheese, butter, or other dairy products, while the permeate is used in various applications.

One of the most common uses of Permeate is as an ingredient in other food products. Because permeate is high in lactose and other soluble components, it can be used as a sweetener or bulking agent in a variety of food products, including baked goods, confectionery, and processed foods. Permeate is also used as a source of minerals and vitamins in fortified foods and beverages.

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