Dairy Separators

The milk is separated into skimmed milk and cream.

Efficiency

The process usually takes place at a temperature between 48°C and 58°C, so as to guarantee excellent skimming efficiency and low viscosity of the output cream. The skimming efficiency of our separators, expressed in terms of the percentage of fat remaining in skimmed milk, is 0.04% – 0.055% with the Röse-Gottlieb method (0.03% – 0.05% with the Gerber method). The concentration of the cream is 25% to 45%.

Self – cleaning warm milk separators

It removes impurities from milk and reduces the level of leucocytes and bacteria.

Efficiency

Milk can be clarified either with a separator or with a clarifier (cleaner), but the latter provides greater efficiency. It can be carried out using both hot and cold milk, but the best performance is achieved if the temperature is higher. The recommended temperature is 50°C to 55°C.

Self – cleaning milk clarifiers

This reduces the bacteria in milk and consequently reduces the temperature of the pasteurisation process.

It is required when high quality milk is needed, both for drinking and for the production of cheese. It allows you to obtain a safer product with even better properties and prevents any problems from arising during cheese maturation.

Efficiency

The bacteria clarification temperature is around 50°C to 60°C. The efficiency (measured in terms of percentage of bacterial load abatement) depends on the product and process characteristics and is as follows:

• 97-99% anaerobic spores
• 85-95% aerobic spores
• 75-95% total bacteria load

Self – cleaning milk bacteria clarifiers

This process separates the fat contained in the whey (present in a small percentage, between 0.15% and 0.70%). It is simpler than the milk process, if there are low curd fines.

Efficiency

The process temperature is generally between 35°C and 40°C. The skimming efficiency (measurable in terms of the percentage of residual fat in the whey) is between 0.02% and 0.03%. The percentage may also be lower if the whey is pre-clarified.

Self – cleaning whey separators

It removes curd fines from the whey, so that the subsequent skimming process is more efficient.

Self – cleaning whey clarifiers