Importance & Function of Dairy Centrifuges and Separators

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Importance Function- Dairy Centrifuges and
Separators

• Centrifuges and separators play an important role
  in removing impurities from milk. With efficient
  machinery and favorable conditions a
  considerable amount of leucocytes and bacteria is
  removed.

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What is separator or centrifuge?

• It is centrifugal device
• Separates milk into cream and skimmed milk
• Earlier, it was done manually on the farms
• Now it is done with advanced dairy machines

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Mechanism

• Rotation of the separator causes the bowl to spin
• When spun, heavier milk is pulled outward against
  the walls of the separators
• Lighter cream collects in the middle
• Cream and milk is them made to flow out from
  separate spouts

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Milk clarification

• Impurities from milk is removed
• All centrifuges perform as clarifiers
• Machines with high hydraulic capacity, like GEA
  Westfalia centrifuge, are employed
• Clarifier can operate with cold milk (below 8 C)
  or hot (50-60 C)

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Hot milk separation

• Largest application of centrifuges is hot milk
  separation
• Separate globular milk fat from serum
• Separation takes place at 50-60 C
• Fat content of the cream is discharged from the
  separator

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Whey Clarification

• Maintain fat separation conditions for long
  period
• Fines are removed from the whey before separation
• Centrifugal heretic clarifier is installed ahead
  whey separator
• Flow rates, fines content and skimming efficiency
  are considered before choosing a clarifier

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Cold milk separation

• Done at 4-5C when heating milk is undesirable
• Viscosity and other characteristics of the milk
  is important parameter in this separation
• Fat content in the skim milk varies from 0.1 to
  0.2
• Maximum fat content of the cream is usually 45
  at 4C

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Whey separation

• Whey contains fat ranging from 0.15 to 0.40
• Should be removed before processing
• Condition of whey separation is more favorable
• Hermetic whey separators can produce cream with
  high-fat content

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