New Separator Type specifically for Skimming Cold Milk
24 July 2006
PROCOOL
New separator type specifically for skimming cold milk
Throughout the world, most dairies operate using the same principle: raw milk is first heated and is then skimmed when it is still warm. This is the result of a deliberate decision. The higher temperatures mean that the fat particle membranes can be returned almost to their native state, which has a positive impact on the skimming efficiency of a separator. However, markets are never static; they are always in motion.
For example, in the USA, Mexico, Australia and New Zealand, there is currently evidence of a trend towards processing milk in the condition in which it is delivered to the dairy: namely cold. Westfalia Separator has successfully taken up this challenge, and, with the PROCOOL system, has developed a new separator type, which has already demonstrated its worth in practical applications.
Considerable reduction in energy input
The cold milk is skimmed at a temperature of between 4° and 7°C. For a dairy, compared with the previously normal skimming temperatures of 52°C to 55°C, these represents a considerable reduction in energy input - and thus lower production costs. However, this is by no means the only advantage of cold milk skimming. Milk that is allowed to stand at higher temperatures for a long time is more exposed to microbiological risks. Even if subsequent pasteurisation guarantees a perfect product in microbiological terms, it is nevertheless attractive from the point of view of quality to avoid all processes that might have a negative impact on the product right from the very beginning. And micro-organism growth is considerably reduced at temperatures of between 4°C and 7°C.
A considerable gain for milk powder
A further important aspect is protein quality. The proteins are damaged if milk is heated. The temperature parameters used downstream in conjunction with upstream cold milk skimming are much more beneficial in this respect than the conventionally used methods. This is a point that is particularly important in the production of milk powder, where the nature of the protein is a vital criterion for the quality of the end product. This is a reason why demand for milk powder products, made using cold milk skimming technology, come from large markets such as the USA or Australia.
The first cold milk centrifuge with belt drive
In the new PROCOOL separator, the raw milk is fed into the bottom of the bowl and the cream is discharged from the top. This principle is not revolutionary, but Westfalia Separator would not be Westfalia Separator if the developers had not significantly improved the system. PROCOOL is the first cold milk centrifuge on the market that operates with a belt drive and not with a gear. This represents clear progress for the user: a belt drive has lower service costs and energy consumption, and the belt drive is much better able to provide for the requirements applicable for high throughput capacities.
Competence in cold
In addition, the new machine generation provides the user the advantage of being able to decide between hot and cold as required. A dairy thus has the option to use the identical machine for cold milk treatment as well as hot milk treatment, depending on what makes most sense for the end product - flexibility, always an important feature in modern dairies. The new PROCOOL system from Westfalia Separator is accordingly the design response to the physical restrictions resulting from cold milk separation - with a higher capacity and better skimming efficiency than the systems currently available on the market. At the same time, the PROCOOL separator provides the user with typical added value, such as the belt drive or the ProteinPlus system which provides an additional benefit in the form of protein yield. In brief: the extensive process engineering skills of Westfalia Separator are apparent - even in the cold.
