Know How Alfa Laval Milk Separator Work

The separation of cream is a phenomenon whereby milk is separated into cream and skimmed milk by centrifugal and gravitational force. Centrifugal force is a thousand times greater than the gravitational force. The milk enters the fast rotating bowl of the separator. It is then solicited by gravitational and centrifugal force. The influx of milk is channeled to the outer wall of the bowl and fills it from the outside to the center. Centrifugal and gravitational forces continue to act continuously and act to separate serum and cream. Obviously, the serum is projected towards the outer periphery and channeled so that the skimmed milk comes out, while the cream is channeled towards the central core and evacuated by the cream, while the cream is channeled towards the central nucleus and expelled by the cream. There are different methods, namely shallow bowl methods, deep bowl method, dilution in the water of the separation of the cream. These methods have low efficiency and are used in the absence of a mechanical device.

Know how the Mechanical separation of milk work

The separation of cream is the mechanical separation of milk cream and skimmed milk by means of Alfa Laval milk separator. The cream separator is a device used to separate cream from milk. There are different types of cream separators available in the dairy industry. The performance of the cream separators will largely depend on their design and operating conditions. Alfa Laval milk separator is one of best milk separator.

The separator of mechanical cream:

•Open bowl separators: These are characterized by open-air milk and lower pressure, skim milk and cream outlets open to the atmosphere. The base consists of a horizontal primary drive consisting of an electric motor, a centrifugal pump and a drive shaft with the worm wheel. The vertical drive consists of a shaft called the axis of the bowl. A separator bowl is mounted at the top of the shaft of the tank. The power is transmitted from a worm to a worm connecting to the spindle. The discs, cone-shaped, are stacked in the disc assembly and placed in the bowl shell.

•The airtight separation is improved by a mechanical method of separating the cream. The separation occurs in a hermetically sealed system, which keeps the milk out of contact with the air with a minimum of skimmed milk foam; the mechanical separation of the cream is common and operates at various scales.