cold milk skimming separator
cold milk skimming separator
cold milk skimming separator
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Cold Milk Skimming<br />
Usually <strong>milk</strong> is skimmed during pasteurisation at 50°C – 55°C.<br />
However in some cases it is done at low temperatures:<br />
For the production<br />
no pasteurisation is<br />
is necessary<br />
of raw <strong>milk</strong> type cheeses<br />
allowed, so <strong>cold</strong> <strong>milk</strong> <strong>skimming</strong><br />
to standardise the fat content<br />
For the production of high quality products – i.e.<br />
low heat <strong>milk</strong> powder - <strong>cold</strong> <strong>milk</strong> <strong>skimming</strong> is applied<br />
to avoid double heating<br />
A significant energy saving will be achieved if a double heating<br />
is avoided.<br />
The main markets for <strong>cold</strong> <strong>milk</strong> <strong>skimming</strong> are Australia, New Zealand,<br />
Mexico and USA.<br />
Mostly temperatures are between 4°C and 8°C, but in general terms<br />
anything below 20°C is regarded as <strong>cold</strong> <strong>milk</strong> separation.<br />
GEA Mechanical Equipment / GEA Westfalia Separator
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