Equipment Technology: New Refinements Offered in Separator Equipment
Separator technology has been around for more than 100 years, allowing dairy processors to perform one of the most fundamental tasks in the processing of milk and other dairy products
In its most basic application, a centrifuge spins milk at high speeds, separating the heavier fat globules from the serum, or milk. Processors can then standardize the milk by reintroducing the milk fat at specific proportions for low-fat and whole milk products, and other dairy products such as cheese or ice cream. Other dairy applications of the centrifugal separator include whey and WPC separation, and separating milk proteins for drying. Separators can also be used as clarifiers, to separate foreign material from raw milk, to separate cheese fines from whey, and to aid in removal of some strains of bacteria that are able to survive standard pasteurization procedures.