Centrifugation – Separating Cream from Milkcentrifugation - Separating Cream from Milk
Objectives and Learning Outcomes
Recognize the fundamentals of centrifugation and review the importance of milk composition on milk centrifugation.
Operate a centrifuge at a pilot scale that is used for the production of cream and skim milk.
Calculate the critical diameter for separation.
Compare the values obtained for critical diameter with given distributions of milk fat globules.
Centrifugation is a separation operation used in the food industry for the treatment of milk, principallymilk for the standardization of milk and milk products, and in the production of cream and/or skim milk. This operation is a separation process that uses centrifugal force to separate two mixed liquids or insoluble solids from liquids (suspension). In this case, the fat globules separate from the rest of the milk suspension. The original milk feed (3.7% fat) is separated into a cream portion (higher than 30% fat) and a skim milk portion (around 0.05% fat). The milk...
KeywordsSkim Milk Light Phase Terminal Velocity Critical Diameter Phase Viscosity
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