Common types of cream separators are listed below:
a) Cold milk separator: It produces skim milk and viscous cream of high quality with less foam. But it may cause partial churning of milk during separation and has low capacity.
b) Warm milk separator: It facilitates close skimming, and has high capacity but produces low viscosity in cream and also foam.
Definition, Composition,Standards and Processing of Cream
c) Hand driven cream separator: It is a low capacity machine suitable for farm scale operation and is economical.
d) Power driven cream separator: It is high capacity machine suitable for dairy plants but are expensive.
e) Open bowl cream separator: It has low capacity and so suitable for small dairy plants. But it produces foam during separation.
f) Hermetically sealed/Air-tight/Foamless tri-process separator: As the name indicates it does not produce foam and performs three operations. It can clarify,separate and standardize the milk or cream. It can deliver cream or skim milk to respective tanks without any additional pumps, produces cream of high viscosity and of desired fat content without stopping the machine. Since it is airtight there is no contact of cream or skim milk with outside atmosphere and hence the quality is better. But it is expensive and regular maintenance is required.
g) Domestic cream separator: Domestic food processors or mixers are usually provided with a speed variation from 1400 to 18000 rpm. However they lack a rigid foundation and sufficient mechanical strength of the driving unit. Therefore an attachment has been developed at the National Dairy Research Institute,Karnal. The attachment consists of raw milk, cream and skim milk pans of the matching size of the mixer. The lowest pan has built-in- power transmission assembly and is fixed with the mixer to give a fairly rigid base to the bowl. The bearings are so designed that they take care of the vibrations and overheating of the mixer. It has 8-9 discs and operates at 3250 rpm. It can separate about 4 litres of milk in 10 min and produces cream containing 40% fat.
a) Cold milk separator: It produces skim milk and viscous cream of high quality with less foam. But it may cause partial churning of milk during separation and has low capacity.
b) Warm milk separator: It facilitates close skimming, and has high capacity but produces low viscosity in cream and also foam.
Definition, Composition,Standards and Processing of Cream
c) Hand driven cream separator: It is a low capacity machine suitable for farm scale operation and is economical.
d) Power driven cream separator: It is high capacity machine suitable for dairy plants but are expensive.
e) Open bowl cream separator: It has low capacity and so suitable for small dairy plants. But it produces foam during separation.
f) Hermetically sealed/Air-tight/Foamless tri-process separator: As the name indicates it does not produce foam and performs three operations. It can clarify,separate and standardize the milk or cream. It can deliver cream or skim milk to respective tanks without any additional pumps, produces cream of high viscosity and of desired fat content without stopping the machine. Since it is airtight there is no contact of cream or skim milk with outside atmosphere and hence the quality is better. But it is expensive and regular maintenance is required.
g) Domestic cream separator: Domestic food processors or mixers are usually provided with a speed variation from 1400 to 18000 rpm. However they lack a rigid foundation and sufficient mechanical strength of the driving unit. Therefore an attachment has been developed at the National Dairy Research Institute,Karnal. The attachment consists of raw milk, cream and skim milk pans of the matching size of the mixer. The lowest pan has built-in- power transmission assembly and is fixed with the mixer to give a fairly rigid base to the bowl. The bearings are so designed that they take care of the vibrations and overheating of the mixer. It has 8-9 discs and operates at 3250 rpm. It can separate about 4 litres of milk in 10 min and produces cream containing 40% fat.
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