A milk separator machine is used for separating milk from the cream. As cream and milk have different densities, thus in the presence of gravity they get separated. Due to the SPX (Size and Position) method milk and cream particles are influenced by centrifugal force. This is what enables them to separate at their own sedimentation speed under certain conditions.
This leads to the fact that fat, which has a lower density than lactose, can be easily removed from the milk in question. The typical SPX process equipment can be used to separate the cream of fat contents between 0.5 and 12.0%.
Functionality of a milk cream separator.
Milk consists of 4 components: water, lactose, proteins and fats. When it comes to separating these components, especially with whole milk, centrifugal force is involved in the SPX method. This SPX-separation method differs in principle from the sedimentation method, which has been common in the dairy industry in the past. SPX is much more energy-efficient and produces less waste compared to sedimentation.
The SPX-method separates whole milk into cream, liquid skimmed milk and solid pasteurized cream. With SPX technology, liquid fat can be easily separated from milk, with SPX it is possible to remove up to 96% of excess fat.
The SPX Introduction Process:
This process begins when the raw milk enters the separator and is mixed with recirculated fluid (differentiated in SPX separators) or water (separators that use the SPX method) under low pressure. SPX technology uses centrifugal forces to separate the cream content from whole milk, but instead of using gravity it uses recirculated fluid or water as a medium.
The SPX process equipment can be used both for sweet milk and cheese milk, depending on the fat content of the raw material. If there is no additional heat treatment, SPX technology is used for processing sweet milk. If there is heat treatment involved, SPX technology can be used for both sweet and cheese milk.
Important Properties of a milk separator:
Efficiency: SPX technology enables a very high yield to be achieved in a short period of time. SPX-technology is therefore much more energy-efficient, and it produces less waste compared to the sedimentation method.
Power supply: SPX technology is available in both single-phase and three-phase versions.
Safety: SPX separators are equipped with high-quality safety circuits, which protect the machine against overloads and malfunctions.
This helps to ensure the safe operation of SPX process equipment.
Conclusion: SPX technology opens up a lot of exciting potential for the dairy industry and other industries that process large quantities of liquid foodstuffs containing fat and water, such as e.g., juices, fruit yoghurt drinks or peanut butter. SPX process equipment is characterized by its smooth operation and high efficiency compared to the sedimentation method.