Milk clarification separator is designed for centrifugal clarifying of milk from mechanical impurities and particles of bacterial origin - spore-forming bacteria, slime, clots of milk, epithelium and somatic cells.

This group of separators includes separators of protein from whey, separators for dewatering curd clot and bacterial separator.

At the stage of acceptance and storage of milk (without heating) the usage of clarification separator allows reducing common bacterial contamination in 3-4 times that ensure transfer of raw milk of 2 and 3 group of mechanical contamination into 1 group.

At the stage of intermediate storage it enables a longer preservation of quality and heat stability of milk.

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Membrane Filtration is liquid separation process using the membrane at the molecular and ionic levels into two streams - the retentate (concentrate) and permeate (filtrate), the particle size of the concentrate may be less than 10 microns.

The use of this equipment allows solving the following issues:

  • concentration of milk and whey;
  • separation of milk and whey by fractions;
  • cleaning of brine solution;
  • extraction of the protein components;
  • standardization of protein.

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Cream separator is the plant designed for mechanical separation of milk into fractions - cream and skim milk under the effect of centrifugal force.

Usually the cream separator operates in set with pasteurizing and cooling plant and the milk clarifying separator. Milk that is pre-purified from mechanical impurities on the milk clarifying separator and heated in the pasteurizing plant to the temperature of 45-60 0С goes to the inlet of the cream separator. The cream separator can be supplemented by the system of normalization which allows obtaining at the outlet the product standardized by fat.

The cream separator allows carrying out the continuous separation of milk into cream and skim milk with the possibility of an automated CIP cleaning; it may have various capacity depending on the requirements of the technological process.

Normalization module is a device designed to monitor and control in the flow of the fat content in milk or cream feeding from the cream separator.

The operating principle lies in mixing in the flow normalized milk and normalizing product (skim milk or cream) that leave the cream separator and are pumped in a certain ratio of their volumes and the determination of the mass fraction of fat in the normalized milk with the use of measuring and computing method of monitoring parameter with regulating the normalizing product flow in order to obtain at the output normalized milk or formula of the set fat content and remove the excess of cream.

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Valve blocks are designed to manage the flow of products in automatic lines of industrial processes. Control of the valve block can be carried out by remote valve terminals and position sensors mounted to the pneumatic drives of valves or using control heads.

Usually in the modern valve blocks there are used mixproof valves preventing mixing of different flows.

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The homogenizer is a high pressure multiplunger pump with homogenizing head, with one or two series-connected stages.

In the dairy industry homogenization is used for the production of milk and cream of long-term storage, fermented dairy products, condensed milk, whole milk powder, ice cream, butter.

During the homogenization process fat globules fall into smaller fractions that promotes uniform fat distribution, homogeneity and increased viscosity – the product acquires resistance to settling of fat and oxidation, improves its consistency.

The main assembly units of the homogenizer: pump, homogenizing head, safety valve, pressure regulator, pressure gauge, protective cover.

During homogenization the product under high pressure with high velocity goes through the homogenizing head that is two stage-gaps connected by the channel. The pressure is adjusted by turning the screws, changing the size of the gap. The pressure of homogenization determines the degree of breakdown of particles and is a key parameter in determining the efficiency of the process.

At the first stage the process of homogenization takes place, at the second - the breakdown of agglomerated fat globules formed after the first stage.

The unit is designed for bacterial and mechanical cleaning of milk that reduces its overall bacterial contamination in 8-9 times and removes 95-98% spores.

Bactofugation is an important addition to the process of pasteurization and sterilization. Purification efficiency is measured by percents of separated microflora and depends on the type of microorganisms present, performance, temperature and pressure at the outlet of the product, frequency of the bactofuge discharge. The highest degree of purification is at the separation of anaerobic spore-forming bacteria.

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Meter station is designed for commercial accounting of the shipped or received raw materials (milk, whey or other food products) as well as interdepartmental accounting of liquid food products.

Unit for liquid transmission may include a pump assembly, filtering equipment, flow meter.

There are units designed only for accounting and cleaning liquid - liquid transportation is not carried out as there is no pumping equipment.

Station of acceptance and registration is performed as a module on the mounting frame of which are mounted: a centrifugal pump, filter, flow meter, valve system, air separating tank, automatic control unit. Additionally it is possible to supply a set of software and remote control, express analyzer of dairy products.

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Deaerators are used for purification of various fluids from the present undesired gaseous impurities such as removal of coarse taste from milk and cream. Milk in the ordinary state contains up to 6% of volume of undesired gases.

Deaerator is based on the vacuum principle of separation of air. More effective deaeration process takes place at the temperature of about 680С. After deaerating milk are stored longer and easier folds with the addition of starter cultures that is very important in the production of kefir, yogurt, fermented baked milk. Dairy products made from degassed milk stay fresh and homogeneous longer.

As the temperature increases at the pasteurization of milk, the dissolved air enters the dispersed state that causes the following problems:

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