cold milk skimming separator
cold milk skimming separator cold milk skimming separator
Cold Milk Skimming Usually milk is skimmed during pasteurisation at 50°C – 55°C. However in some cases it is done at low temperatures: For the production no pasteurisation is is necessary of raw milk type cheeses allowed, so cold milk skimming to standardise the fat content For the production of high quality products – i.e. low heat milk powder - cold milk skimming is applied to avoid double heating A significant energy saving will be achieved if a double heating is avoided. The main markets for cold milk skimming are Australia, New Zealand, Mexico and USA. Mostly temperatures are between 4°C and 8°C, but in general terms anything below 20°C is regarded as cold milk separation. GEA Mechanical Equipment / GEA Westfalia Separator
Cold Milk Skimming Cold milk skimming differs from hot milk separation in a number of ways. The milk viscosity is separation velocity of higher at low temperatures, so the the fat globules is reduced. The cream viscosity is much higher at these low temperatures, this imposes the risk of internal blockage of the bowl. Therefore the maximum cream fat is limited to 42%. Cold milk skimming separators are designed as semi-hermetic or hermetic machines, the supply from below allows a central cream discharge with big cross sections. Cold milk skimming has a higher demand of clarifying surface, equivalent machines handle smaller capacities than for hot milk skimming. The skimming efficiency is very dependent on temperature and capacity, values of 0,1% to 0,4% are realistic. Most of the milk fat fractions are crystallised at low temperatures, so the fat globules are much more fragile and sensitive to shearing stress. GEA Mechanical Equipment / GEA Westfalia Separator
- Page 1 and 2: Separatorion of Milk Hot vs. Cold
- Page 3 and 4: Comparison Cold Milk and Hot Milk S
- Page 5 and 6: Flow in Hot Skimming Bowl whole mil
- Page 7: Flow in Hermetic Skimming Bowl whol
- Page 11 and 12: Cold Milk Skimming Plant with Prehe
- Page 13 and 14: Evolution of Feed Systems 1968 1978
- Page 15 and 16: Cream Concentration Relation of ski
- Page 17 and 18: Hermetic Seals 17 Add text using "I
- Page 19 and 20: GEA Westfalia Separator hydrosoft N
- Page 21 and 22: GEA Westfalia Separator hydrosoft F
- Page 23 and 24: Electrical Power Consumption milk p
- Page 25 and 26: Electrical Power Consumption Saving
- Page 27: Some like it cold! Capacity Skimmin
Cold Milk Skimming<br />
Cold <strong>milk</strong> <strong>skimming</strong> differs from hot <strong>milk</strong> separation in a number of ways.<br />
The <strong>milk</strong> viscosity is<br />
separation velocity of<br />
higher at low temperatures, so the<br />
the fat globules is reduced.<br />
The cream viscosity<br />
is much higher at these low temperatures,<br />
this imposes the risk of internal blockage of the bowl.<br />
Therefore the maximum cream fat is limited to 42%.<br />
Cold <strong>milk</strong> <strong>skimming</strong> <strong>separator</strong>s are designed as<br />
semi-hermetic<br />
or hermetic machines, the supply from below allows<br />
a central cream discharge with big cross sections.<br />
Cold <strong>milk</strong> <strong>skimming</strong> has a higher demand of clarifying surface, equivalent<br />
machines handle smaller capacities than for hot <strong>milk</strong> <strong>skimming</strong>.<br />
The <strong>skimming</strong> efficiency is very dependent on temperature and capacity,<br />
values of 0,1% to 0,4% are realistic.<br />
Most of the <strong>milk</strong> fat fractions are crystallised at low temperatures, so the fat<br />
globules are much more fragile and sensitive to shearing stress.<br />
GEA Mechanical Equipment / GEA Westfalia Separator
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