During the course of operation of cream separator a slimy mass consisting of foreign matter, milk proteins, fat calcium phosphate, leucocytes, bacteria and red blood cells are accumulated in the bowl shell of the cream separator. This accumulated mass is called separator slime. As the accumulation of slime increases,the efficiency of fat separation from milk decreases. The reduction in efficiency of separation is ascribed to the decreased effective diameter in the bowl due to accumulation of sludge. In the modern separators there is a provision to discharge this slime automatically and maintain the efficiency of the cream separation. The average composition of the slime is presented in the Table
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| Composition of separator slime |
The quantity of slime depends on quality of milk. Under Indian conditions this is observed to vary between 0.05 – 0.20%.Definition, Composition,Standards and Processing of Cream
In certain parts of Southern India, the slime is coagulated with commercial acids and casein of industrial grade is extracted.
In certain parts of Southern India, the slime is coagulated with commercial acids and casein of industrial grade is extracted.
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