Clarification and Cream Separation

Centrifugation

Centrifugal separation is a process used quite often in the dairy industry. Some uses include:
clarification (removal of solid impurities from milk prior to pasteurization)
skimming (separation of cream from skim milk)
standardizing
whey separation (separation of whey cream (fat) from whey)
bactofuge treatment (separation of bacteria from milk)
quark separation (separation of quarg curd from whey)
butter oil purification (separation of serum phase from anhydrous milk fat)

Principles of Centrifugation

Centrifugation is based on Stoke's Law. The particle sedimentation velocity increases with:

increasing diameter
increasing difference in density between the two phases
decreasing viscosity of the continuous phase
If raw milk were allowed to stand, the fat globules would begin to rise to the surface in a phenomena called creaming. Raw milk in a rotating container also has centrifugal forces acting on it. This allows rapid separation of milk fat from the skim milk portion and removal of solid impurities from the milk.

Separation

Centrifuges can be used to separate the cream from the skim milk. The centrifuge consists of up to 120 discs stacked together at a 45 to 60 degree angle and separated by a 0.4 to 2.0 mm gap or separation channel. Milk is introduced at the outer edge of the disc stack. The stack of discs has vertically aligned distribution holes into which the milk is introduced.
Under the influence of centrifugal force the fat globules (cream), which are less dense than the skim milk, move inwards through the separation channels toward the axis of rotation. The skim milk will move outwards and leaves through a separate outlet.

Clarification

Separation and clarification can be done at the same time in one centrifuge. Particles, which are more dense than the continuous milk phase, are thrown back to the perimeter. The solids that collect in the centrifuge consist of dirt, epithelial cells, leucocytes, corpuscles, bacteria sediment and sludge. The amount of solids that collect will vary, however, it must be removed from the centrifuge.

More modern centrifuges are self-cleaning allowing a continuous separation/clarification process. This type of centrifuge consists of a specially constructed bowl with peripheral discharge slots. These slots are kept closed under pressure. With a momentary release of pressure, for about 0.15 s, the contents of sediment space are evacuated. This can mean anywhere from 8 to 25 L are ejected at intervals of 60 min. For one dairy, self-cleaning translated to a loss of 50 L/hr of milk.

The following image is a schematic of both a clarifier and a separator.

Standardization

The streams of skim and cream after separation must be recombined to a specified fat content. This can be done by adjusting the throttling valve of the cream outlet; if the valve is completely closed, all milk will be discharged through the skim milk outlet. As the valve is progressively opened, larger amounts of cream with diminishing fat contents are discharged from the cream outlet. With direct standardization the cream and skim are automatically remixed at the separator to provide the desired fat content.

Reference :
Web Site
www.foodsci.uoguelph.ca

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