In this study the performance of a vibratory shear-enhanced processing system (VSEP) for the concentration of cheese whey was assessed and compared with a classical, cross-flow, plate and frame membrane configuration system (3DTA) with the same membrane (i.e. a C30F UF regenerated cellulose UF membrane with a 30 kDa molecular weight cutoff). The temperature and pressure dependences of the ... [Show full abstract] permeate flux, the permeate flux reduction ratio, the resistances and the rejection values were investigated. Comparison of the two systems revealed a definite advantage for the VSEP system equipped with the same membrane and operated at the same pressure and temperature. The VSEP system yielded a permeate protein retention of 99.7% vs. 74.5% for the 3DTA system, together with a higher average flux: 54 L m-2 h-1 vs. 44.2 L m -2 h-1 . The flux reduction ratio ( J/J0 ) was 0.60 vs. 0.42, and the total resistances 2.87*10+13 m -1 vs. 4.54*10+13 m-1 for the VSEP and 3DTA system, respectively.