Centrifugal separators are used in dairies to separate milk during pasteurization. The purpose of the separation is to separate raw milk into skimmed milk and cream. For optimum separation, the milk temperature is maintained at 55 °C. Separation efficiency depends on whole milk transportation conditions, storage time and temperature, seasonality, milk quality, mechanical impact and air content after the separator.
Separation efficiency is expressed by the residual fat content of the skimmed milk. At nominal capacity separators provide residual fat content within the following limits:
•honest! 0.05% by Gerber method,
• 0.040–0.055% according to the Rose-Gottlieb method.
Self-cleaning cream separators
Cleaning performance, L/h
Standardization performance, L/h
|Electric Motor power, kW|
In most cases, the milk entering the plant must be cleaned of foreign particles and somatic cells, such as leukocytes. Thus, the presence of Listeria bacteria carried by leukocytes is excluded from milk. Milk purifiers can process both warm and chilled milk. When heated, the cleaning efficiency increases. Cleaning can also be done in centrifugal separators, but with less efficiency than in cleaners.
Self-loading milk purifiers
Cleaning capacity, L/h
Electric Motor power, kW
In-Stream Normalization System
Lacta Normalizator — installation for separation of cream of the required fat content and simultaneous normalization of the mixture, established by the production technology.
A self-cleaning cream separator is required for operation.
Benefits of using:
Increasing production productivity by 2-3 times.
The NORMALIZE and CREAM DEPARTMENT programs can be switched directly during operation without causing any harm to the production process.
Lacta Normalizer performs programs:
– NORMALIZATION – obtaining milk of a given fat content at the output.
– CREAM SECTION – obtaining at the output of cream of a given fat content.
– CLEANING – obtaining milk of input fat content.
— WASH — sink from CIP.
Lacta Normalizator is available in capacities ranging from 5,000 l/h to 50,000 l/h.
Working range and accuracy:
• Deviation of milk fat content: +/- 0.03–0.05%.
to the fat content of raw milk. < 0.2%.
• Standardized milk: from 0.5%
• Cream fat tolerance: +/- 0.2%.
• Standardized cream: 25-45% fat.
PRINCIPLE OF OPERATION:
The normalization of milk begins with the process of normalization of cream.
The counter pressure valves are set manually according to the instructions to obtain skimmed milk from the separator.
The normalization of the cream is carried out by a valve that regulates the pressure of the cream coming from the separator.
The valve is controlled by a signal processed on the Controller, taking into account the parameters of milk density and cream density. The degree of opening of the valve depends on the value set by the operator for the density of the finished cream or the density of the finished milk.
After that, the finished cream is mixed with skim milk, which comes from the separator.
The normalization program is installed on the Operator Panel.