The following factors influence the fat percentage in cream
a) Position of cream or skim milk screw: Any of the screws can be moved IN or OUT. Thus it comes nearer to or moves away from the center of rotation. Adjusting the cream screw towards IN position or Skim milk screw towards OUT position yields high fat percentage in cream or vice-versa.
b) Fat percentage of milk: Milk containing high fat yields rich cream.
c) Bowl speed: The higher and recommended speed of the bowl yields cream of higher fat content.
d) Rate of milk in-flow: Faster rate of inflow of milk to the separator produces cream with lower fat percentage.
e) Temperature of milk: Lower temperature of milk during separation yields cream with higher fat percentage.
f) Quantity of water: If the amount of water used to flush the bowl is more the fat percentage in cream will be low.
a) Position of cream or skim milk screw: Any of the screws can be moved IN or OUT. Thus it comes nearer to or moves away from the center of rotation. Adjusting the cream screw towards IN position or Skim milk screw towards OUT position yields high fat percentage in cream or vice-versa.
b) Fat percentage of milk: Milk containing high fat yields rich cream.
c) Bowl speed: The higher and recommended speed of the bowl yields cream of higher fat content.
d) Rate of milk in-flow: Faster rate of inflow of milk to the separator produces cream with lower fat percentage.
e) Temperature of milk: Lower temperature of milk during separation yields cream with higher fat percentage.
f) Quantity of water: If the amount of water used to flush the bowl is more the fat percentage in cream will be low.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.