Cream Seperation
Separation of cream from full cream milk using the Disc- Bowl Centrifuge.
Introduction:- Cream is usually a dairy product containing high fat percent, which can be seen floating on the top before the homogenization process. When the milk is unhomogenized, overtime, the fat lighter in weight rises to the top. The process in the industries is completely different as they use centrifuges, normally called as separators to accelerate the creaming process. Cost of cream totally depends upon its fat content. Cream usually produced by the livestock grazing process on natural pastures normally contains some amount of natural carotenoid pigments acquired from plant materials they consume; as a result of which the cream appears a bit yellowish in colour. Cream derived from the milk of livestock fed indoors is usually white in colour as they normally are grain based pellets.
There is a formula for determining the rate of sedimentation, widely known as Stokes’ law. It states that a particle moving through viscous liquid attains a constant velocity or sedimentation rate.
Equation for Stokes’ law Vg = d2 (Pp- P1)/ 18 µ × G
Where:-
Vg = Sedimentation Velocity d2 = particle Diameter Pp = Particle density P1 = Liquid density G = gravitational acceleration µ = viscosity of liquid
Aims:-
1. To separate cream from full cream milk at two speed settings of the disc bowl centrifuge.
2. To evaluate sensory properties of the cream and skimmed milk.
3. To determine the throughput of the centrifuge.
Materials and Equipments:-
Disc-bowl centrifuge
1 Litre and 400 ml beakers
Litre measuring cylinder
Sample cups –transparent
2 Litres full cream milk
Large Plastic bowls
Pans
Stopwatch
Digital Thermometer
Method:-
1. Two batches of 1 litre of full cream milk was warmed at 37 degree C.
2. 1 litre beaker was placed beneath the lower, heavy phase, spout of the centrifuge. This usually was the
Introduction:- Cream is usually a dairy product containing high fat percent, which can be seen floating on the top before the homogenization process. When the milk is unhomogenized, overtime, the fat lighter in weight rises to the top. The process in the industries is completely different as they use centrifuges, normally called as separators to accelerate the creaming process. Cost of cream totally depends upon its fat content. Cream usually produced by the livestock grazing process on natural pastures normally contains some amount of natural carotenoid pigments acquired from plant materials they consume; as a result of which the cream appears a bit yellowish in colour. Cream derived from the milk of livestock fed indoors is usually white in colour as they normally are grain based pellets.
There is a formula for determining the rate of sedimentation, widely known as Stokes’ law. It states that a particle moving through viscous liquid attains a constant velocity or sedimentation rate.
Equation for Stokes’ law Vg = d2 (Pp- P1)/ 18 µ × G
Where:-
Vg = Sedimentation Velocity d2 = particle Diameter Pp = Particle density P1 = Liquid density G = gravitational acceleration µ = viscosity of liquid
Aims:-
1. To separate cream from full cream milk at two speed settings of the disc bowl centrifuge.
2. To evaluate sensory properties of the cream and skimmed milk.
3. To determine the throughput of the centrifuge.
Materials and Equipments:-
Disc-bowl centrifuge
1 Litre and 400 ml beakers
Litre measuring cylinder
Sample cups –transparent
2 Litres full cream milk
Large Plastic bowls
Pans
Stopwatch
Digital Thermometer
Method:-
1. Two batches of 1 litre of full cream milk was warmed at 37 degree C.
2. 1 litre beaker was placed beneath the lower, heavy phase, spout of the centrifuge. This usually was the
References: - * * J.G. Brennan (2006). “Food Processing Handbook”. Wiley-Vch. * * Sheila (2006). “Cream Final Edition”. The Times, London, UK. * * Sukumar De (1991). “Outlines of Dairy Technology”. Oxford University Press.