A milk cream separator uses centrifugal force to separate cream from skim milk. This is achieved through rapid spinning.
The Process: Centrifugal Separation
The separator works by exploiting the difference in density between cream (higher fat content, lower density) and skim milk (lower fat content, higher density). Milk is poured into a rapidly rotating bowl (typically 6,000 to 10,000 revolutions per minute). This high speed creates a strong centrifugal force.
1. Entering the Bowl:
Milk enters the rapidly spinning bowl through a central inlet.
2. Centrifugal Force in Action:
The centrifugal force pushes the denser skim milk towards the outer wall of the bowl. The lighter cream, being less dense, moves towards the center.
3. Separation and Discharge:
The bowl is designed with precisely spaced outlets. Skim milk is discharged from the outer periphery, while cream is collected from the central area. As noted in the provided video reference, "And are discharged automatically in very precise shots at regular preset intervals." This ensures a continuous and efficient separation process.
4. Automated Discharge:
Modern separators automate the discharge of both skim milk and cream, maintaining precise and consistent output.
Practical Insights:
- Efficiency: Centrifugal separators are highly efficient at separating cream and skim milk, resulting in minimal loss of either component.
- Speed: The high speed of rotation is crucial for effective separation.
- Automation: Modern separators are largely automated, minimizing manual intervention and ensuring consistent results.
