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Dairy Industry
Milk is a staple food which can satisfy the needs of many creatures. It is a basic foodstuff in terms of both direct consumption and in processed industrial foods. Containing essential nutrients with energy, fat, protein in particular; milk also provides essentials such as calcium, magnesium, selenium, vitamin B12.

Demand for milk and dairy products has increased with the constantly growing world population and dairy products industries have gained speed. Methods to be employed in milk processes are constantly developing in respect of the demand of the industry with the increased demand and creation of competitive conditions.

Today, centrifuge separators are used for a multitude of special purposes including cleaning of milk, standardization of fat content, reducing bacteria count, cleaning whey and separating fat, obtaining lactose and casein.

Related Applications
  • Whey
  • Lactose
  • Casein



  • Process
    Purpose: Eliminating the contaminations in raw water such as somatic cells, hair, blood clots etc. Treatment of milk is a very important step for the rest of the process and the final product. Standardization of raw milk is ensured through cleaning. CIP load is reduced through minimization of visual defects in the final product and contamination load in the process lines. It improves cream separation effectiveness. Process: When the milk is delivered to the plant it is cleared from the contaminants by MAXCLEAN series separators. Milk which is ready for processing is taken to storage tanks.
    Purpose: Particularly eliminating spore forming and non-spore forming bacteria contained in the milk. In addition to a multitude of benefits, it allows extending the shelf life of the final products, prevents structural defects and allows producing products which are almost natural and not subjected to high temperature heat treatment. Process: For pasteurization of milk, milk is fed to MAXCLEAN BACTERIA series separator at a temperature of 55°C. Spore forming and non-spore forming and total bacteria content in the milk is eliminated and milk decontaminated from harmful bacteria is further processed.
    Purpose: Separating milk into skimmed milk and cream phases. Cream separators are also used for standardization of milk. MAXCREAM series separators also contribute to cleaning of milk significantly in the course of cream separation process. Process: Heated to the temperature of 45-55°C during pasteurization, the milk is run through MAXCREAM series separators and separated into cream and skimmed milk phases. Fat content in the output low-fat product (whey/skimmed milk) can be reduced down to < 0.05%. Fat ratio at the cream output can be optionally adjusted in the range of 40-65% by MAXCREAM series separators.
    Purpose: The process of separating a certain ratio of fat content of the milk in order to establish a specific fat content. Addition of cream to low-fat milk (dosing) is carried out manually or automatically. Accuracy of manual dosing systems is low and automatic dosing systems are more accurate and preferable for continuous production. Process: Low-fat milk delivered from cream separator and cream output are connected to MILKOTUNE standardizer. Milk and cream values at the required standards are easily adjustable by the operator on PLC display together with the other optimization parameters.






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