Dairy Separator Manufacturer

The objective is to separate the globular milk fat from the serum, the skimmed milk. The cream output from the H-model Disk Stack Separators can have a fat content of up to 60% without compromising the skimming efficiency, thanks to the hermetic design. The hot milk skimming efficiency is commonly achievable down to 0.04%. As in all separation, the result is influenced by several parameters.

When heating milk is undesirable, but long run times are desirable, the Hermetic Design makes it possible to separate cold milk at 4-15°C. The viscosity and characteristics of cream at low temperatures make the design the only feasible form of separation for this task – thus becoming the industry standard. The performance of a cold milk separator is highly dependent on milk quality, operational temperature, flow rate, process control, and selection of separator size. The fat content of skimmed milk, for example, can go down to 0.08% at 4°C.

The purpose of whey separation is to recover fat and make the skimmed whey as free from fat as possible, as well as to facilitate downstream treatment and enhance the value of the whey. When pre-clarified, the whey separation becomes more efficient, resulting in a low-fat content in the skimmed whey, down to 0.03%, depending on whey type. On contrast, hermetic separators will produce high-fat because cream with a fat content above 30% even at temperatures below 35°C.

The main purpose of milk clarification is to remove impurities. While many clarifiers can only be used for either hot or cold milk, the Alfa Laval D-model disc stack separator can process both. The efficiency of the removal of smaller particles increases with the temperature, and the most efficient reduction of cells and bacteria is achieved at 50-60°C.

To maintain optimum fat separation and long run times, it is necessary to cheese fines from the whey before it reached the whey separator. Installing this machine to take care of the clarification upstream of the whey separator is the most efficient way to remove cheese fines. Clarification normally takes at the same temperature as whey separation i.e. vat temperature. Flowrate, fine content, and production are important parameters when selecting a clarifier.

AMF is obtained from fresh cream or melted butter and has a milk fat content exceeding 99.8%. AMF is concentrated in several steps up to 99.5% and is then vacuum treated. Butter oils is produced from cream or butter (stored or fresh) of varying age and contains a minimum of 99.3% milk fat. The input cream or butter (stored or fresh) determines the number of steps and processes required.

These solid Bowl Dairy centrifugal separators have been designed for separation/clarification of milk under hermetic conditions. Milk is fed under pump pressure to the rotating bowl through a rotation hollow spindle from the bottom and is gradually speeded up to the same rotational speed as the bowl itself. Due to the unique hermetic design the full separator from inlet to the outlet remains completely filled with milk under pressure. Separation takes place under hermetic conditions inside the bowl in which there is no external air mixed and the cream (light phase) and skim-milk (heavy phase) are discharged under pressure through two outlets on the separator top frame hood.