Higher Added Value for Bacteria Removing Separators Improved Efficiency Due to Combination with Protein-Plus
12 October 2006 10:30
Bacteria removing separators in the dairy and cheese-making industries – Westfalia Separator Food Tec is simply one step ahead in this respect. Both in terms of range of performance and process engineering know-how.
Maximum Reduction of Specific Micro-Organisms
The initial attempts made to use centrifuges for bacteria removal purposes took place during the 1950's. In the 1980's, this technology achieved the final break-through with the development of bacteria removing separators with a high separating efficiency combined with performances of up to 25,000 l/h. Today, the upper performance limit with the CSE series is more than twice as high, namely 60,000 l/h, and the areas of application in dairy processing have expanded considerably. The new bacteria removing separators are fitted with the gentle HydroSoft feed system. This system avoids product damage due to shearing forces, and simultaneously guarantees a high separating efficiency for micro-organisms. Using a patented method, the entrained liquid is also continuously recirculated, thus further minimising product losses. A wide range of objectives can be achieved with bacteria removal, but all of these objectives have one thing in common: maximum possible reduction of specific micro-organisms in the milk by means of centrifugal force.
Avoiding Late Blowing and Sweet Coagulation
A traditional application is the removal of bacteria from cheese-making milk for sliced cheese. The aim is to achieve reliable separation of the anaerobic spore former chlostridium tyrobutyricum, which would result in late blowing in the cheese.
It is difficult for this to be inactivated by heat treatment; however, it can be separated by centrifugal means simply as a result of its size which differentiate it from other bacteria. A second major application is bacteria removal from ESL (Extended Shelf Life) milk in order to extend the shelf life of pasteurised milk for consumption. In this case, the aerobic bacillus cereus results in sweet coagulation and bad taste and odour of the milk towards the end of its shelf life. Bacteria removing separators are also able to remove these bacteria.
Immediate Extension of Shelf Life
Embedded in an overall concept of ESL milk production, gentle mechanical treatment with a bacteria removing separator at the beginning of the production process is able to extend the shelf life by between two to four days.
With longer shelf lives, manufacturers are able to achieve higher end consumer prices or extend their distribution area. The bacteria removing separator installed at this point is a typical plug-and-play solution: without changing process technology or the heating profile, the bacteria removing module immediately improves the shelf life. A positive side effect: milk from which bacteria have been removed by centrifugal means also tastes better. This has been demonstrated by representative tests. The reason is that undesired taste media which adhere to the bacteria are also removed.
Reduced Disposal Costs for the Bacteria Concentrate
Westfalia Separator has made major technological progress in bacteria removal with the Protein-Plus system. Normally, bacteria removing separators discharge every 10 to 30 minutes, depending on the process conditions and milk quality. They eject a mixture of proteins and non-milk constituents. However, the protein which previously was discarded constitutes a potential valuable substance. With a new type of fluid mechanic solution, Westfalia Separator has succeeded in considerably reducing the protein content in the solids. The protein is accordingly not discharged, and instead is retained in the skim milk. And every gram of protein means additional profit. At the same time, the system also lowers operating costs. There is for instance an up to nine-fold increase in the discharge intervals, which in turn reduces the flushing water consumption by the same factor. Several hundred thousand litres of water can be saved every year as a result of the longer discharge intervals. The solids which have to be disposed of are reduced to a fraction of their original volume. The disposal costs of the bacteria concentrate fall in parallel to up to one tenth of the original figure.
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