SOLUTIONS FOR DAIRY INDUSTRY

Our range of products for this sector includes self-cleaning separators, clarifiers and bacteria clarifiers.

Warm milk skimming

The milk is separated into skimmed milk and cream.

Efficiency

The process usually takes place at a temperature between 48°C and 58°C, so as to guarantee excellent skimming efficiency and low viscosity of the output cream. The skimming efficiency of our separators, expressed in terms of the percentage of fat remaining in skimmed milk, is 0.04% – 0.055% with the Röse-Gottlieb method (0.03% – 0.05% with the Gerber method). The concentration of the cream is 25% to 45%.

Self – cleaning warm milk separators

MODELS SKIMMING CAPACITY l/h STANDARDIZATION CAPACITY l/h MOTOR POWER kW
ES350D 5.000 7.500 11
ES400D 7.000 10.000 15
ES450D 10.000 15.000 18,5

Milk clarification

It removes impurities from milk and reduces the level of leucocytes and bacteria.

Efficiency

Milk can be clarified either with a separator or with a clarifier (cleaner), but the latter provides greater efficiency. It can be carried out using both hot and cold milk, but the best performance is achieved if the temperature is higher. The recommended temperature is 50°C to 55°C.

Self – cleaning milk clarifiers

MODELS SKIMMING CAPACITY l/h MOTOR POWER kW
ES350DC 10.000 9,2
ES400DC 12.000 11
ES450DC 15.000 15

Milk bacteria clarification

This reduces the bacteria in milk and consequently reduces the temperature of the pasteurisation process.

It is required when high quality milk is needed, both for drinking and for the production of cheese. It allows you to obtain a safer product with even better properties and prevents any problems from arising during cheese maturation.

Efficiency

The bacteria clarification temperature is around 50°C to 60°C. The efficiency (measured in terms of percentage of bacterial load abatement) depends on the product and process characteristics and is as follows:

  • 97-99% anaerobic spores
  • 85-95% aerobic spores
  • 75-95% total bacteria load

Self – cleaning milk bacteria clarifiers

MODELS SKIMMING CAPACITY l/h MOTOR POWER kW
ES350DB 6.000 11
ES400DB 8.000 15
ES450DB 10.000 18,5

Whey skimming

This process separates the fat contained in the whey (present in a small percentage, between 0.15% and 0.70%). It is simpler than the milk process, if there are low curd fines.

Efficiency

The process temperature is generally between 35°C and 40°C. The skimming efficiency (measurable in terms of the percentage of residual fat in the whey) is between 0.02% and 0.03%. The percentage may also be lower if the whey is pre-clarified.

Self – cleaning whey separators

MODELS SKIMMING CAPACITY l/h MOTOR POWER kW
ES350D 7.500 11
ES400D 10.000 15
ES450D 15.000 18,5

Whey clarification

It removes curd fines from the whey, so that the subsequent skimming process is more efficient.

Self – cleaning whey clarifiers

MODELS SKIMMING CAPACITY l/h MOTOR POWER kW
ES350DC 10.000 9,2
ES400DC 12.000 11
ES450DC 15.000 15