Cream separation

Milch-zelle, /. (Bot.) latex cell, -zentrifxige, /. (cream) separator, -zersetzung, /. decomposition of milk. 

Dairy work Applications include vessels for milk storage and sterilisation, cooling units, cream separators and cheese and butter-making equipment, as well as general dairy fittings, bottle-washing machinery and tankers for bulk milk transport. Extensive use is made of these steels in equipment used in production of ice cream and dried milk. 

Some samples may change on standing. For example, the cream separates out from milk samples and the buttery lumps have to be broken up before the analysis. The composition of other samples may change due to, for example, fermentation. 

In addition to cream butter, a poorer product, skim milk butler, is made from the cream, separated either spontaneously or mechanically, of the residual whey from the manufacture of cheese. It is recognised mainly by its low percentage of dry solids not fat which scarcely amounts to 0 5. 

Towler, C. 1994. Developments in cream separation and processing. In Modern Dairy Technology, 2nd edn, Vol. 1 (R.K. Robinson, ed.), pp. 61-106, Chapman and Hall, London. 

Downes, T.E.H., Nieuwoudt, J.A., Slabbert, E.A. 1974. The influence of the physical treatment of milk in milking machine systems, and during cream separation, on the lipolysis of milk fat. S. Afr. J. Dairy Technol. 6, 215-220. 

The most basic and oldest processing method is cream separation. Ancient people are known to have used milk freely. It is probable that they used the cream that rose to the top of milk that had been held for some time in containers, although there is little in ancient literature to suggest that such use was common. It is well established that, in early times, butter was produced by churning milk. 

De-sludger type centrifugal separators with an internal disc configuration, as used in dairy cream separators (WESTEALIA SEPARATOR (10)), are used to eliminate as much oil as possible from the juice. The newest developments show that oil contents below 0.03% can be reached. 

The emulsion stability is measured as the final volume of the emulsion after the initial volume has been centrifuged or standing for several hours at specified conditions. It may also be determined as the quantity of oil or cream separated from the emulsion, or the time required for the emulsion to release a specified quantity of oil. 

Solid wall disk centrifuges were designed initially as cream separators. It is a solid bowl design containing a set of stacked disks. 

When the growth of yeast has reached the desired extent, the cells are separated from the fermenting wort in the third set of operations. The ordinary equipment for this purpose is identical in action with the familiar centrifugal cream separator. The heavy cream of separated yeast is cooled, further water is removed by means of a filter press. The press cake is churned, squeezed in hydraulic presses, packed, and stored in a refrigerator. 

Towler, C. (1994) Developments in cream separation and processing, in Modern Dairy. 

Centrifugal clarifier n. Apparatus somewhat similar to a cream separator, used for clarifying clear and colored solutions by throwing out solid particles by means of centrifugal force. Clarifiers of this type are operated at high speed. The bulky and apparently undissolved particles are thrown aside into a collector. 

The Luwesta extractor - 47 is a development of the Coutor extractor. 7 It is essentially a three-stage mixer-settler in which separation is carried out by centrifugal means, in a similar manner to a cream separator. Mixing occurs by means of a spray disc or alternatively when the two phases are collected simultaneously, in a collector disc. Light phase flows through the three stages in succession in one direction, and the dense phase in the opposite direction. 

Interface in Cream Separator. A cream separator centrifuge has an outlet... 

Figure 10.238 Gradient eiution of carbohydrates in ice cream. Separator coiumn Carbo-Pac PA1 eiuent (A) 0.1 moi/L NaOH and (B) 0.1 mol/L NaOH-F 0.5 moi/L NaOAc gradient 100% A isocratic for 4 min and then linear to...

---