Centrifugal Separation Technologies for Milk Processing

Method for separating cold milk into cream and skim using a centrifugal separator with two sets of discs in the stack. The discs in the first set have a larger spacing between them, and the discs in the second set have a smaller spacing. The milk flows through the first set of discs initially, then through the second set. This two-stage disc configuration allows more efficient separation of cream and skim by increasing the pressure difference between the discs in the second set compared to the first set.

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Purifying goat milk to reduce bacteria and spores for use in cheese making and other applications where spores are a concern. The process involves decreasing the flow rate into a centrifuge to prolong the residence time and allow larger particles like bacteria and spores to settle out. The separated skim milk is then filtered to remove remaining spores. This reduces spore counts by over 1 log. The filtered milk can be further processed like sterilization or used directly for cheese making. The longer centrifuge time enables more efficient spore separation from goat milk compared to conventional methods.

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Centrifugal separator with internal features that reduce fouling and require less cleaning compared to conventional separators. The separator has a disc stack with thin separation discs and throttle members arranged on the disc surfaces. These throttle members cause a pressure drop in the interspaces between discs, aiding in distributing the liquid flow evenly through the stack. This prevents dirt accumulation on the disc surfaces during separation by ensuring consistent liquid coverage. The throttle members can be ridges, elevations, or intermittent openings. The stack compression technique used to install the discs is also critical to ensure equidistant interspaces. The centrifugal separator can separate liquids like cream and skim milk from dairy mixtures.

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A process for making semi-hard cheese like Gouda, Maasdam, or Edam cheese without the traditional steps of pre-draining whey and washing the curds. Instead, the process involves separating the milk into skimmed milk and cream, followed by coagulation using rennet. The curds are then separated from the whey using a separator or centrifuge. This eliminates the need for draining and washing steps, reducing contamination risks, lump formation, cheese yield loss, process variation, and equipment complexity. The skimmed milk can be recycled into the cheese-making process.

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A process to purify goat milk by removing bacteria and spores to make it suitable for uses like cheese production where spores can cause defects. The process involves decreaming goat milk in a centrifuge at a lower flow rate than capacity, causing a longer residence time. This allows better separation of spores from the cream. The heavy fraction containing bacteria and spores is sterilized separately. The skimmed milk is microfiltered to remove spores, then recombined with the sterilized heavy fraction and pasteurized cream. This provides purified goat milk free of bacteria and spores for uses like cheese making.

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A goat milk deodorization processing system to remove odor from goat milk while minimizing energy consumption. The system has three stages: flash degassing, sterilization, and filtration. It uses centrifugal separation to filter and adsorb odors before sterilization and deodorization. The flash degassing stage reduces odor by flash evaporating the milk. The sterilization stage uses rotating chambers filled with steam to stepwise heat and sterilize the milk. The filtration stage has a centrifugal filter with activated carbon to further filter and adsorb odors. The system's rotating design allows gradual discharge of milk and injection of steam. It uses existing steam for preheating. The closed ring spraying milk intermittently prevents steam from condensing in the flash chamber. This system achieves complete odor removal with lower energy

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Double-layer milk gel with enhanced creaminess without increasing fat content. The gel has a higher fat content on the outer side compared to the inner side. This is achieved by screening milk with different fat globule sizes using gravity separation and centrifugation. The milk with larger fat globules is used to make the outer layer of the double-layer gel. The inner layer is made with the remaining milk. This provides a gel with higher fat concentration on the outside, which gives a better creaminess perception compared to a homogeneous gel with the same fat content.

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A separator for separating raw milk into skimmed milk, cream, and an impurity-rich phase called ejection phase. The separator has a centrifuge bowl, cyclone, and vessel. The ejection phase is ejected from the centrifuge into the cyclone, decelerated, then released to the vessel. The cyclone has an open port to atmosphere to prevent pressure buildup when the ejection phase enters. This prevents excessive force on the cyclone and vessel components.

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Goat milk deodorization processing equipment to remove odor from goat milk without using a single deodorizing agent. The equipment consists of a flash degassing device, filter tank, and sterilizing tank. The filter tank removes odor through centrifugation and activated carbon. The sterilizing tank further sterilizes the filtered milk. The flash degassing device uses high pressure and intermittent spraying to remove odor. The intermittent spraying is achieved by rotating the milk storage ring with closed holes that connect to open holes on the milk storage ring. This allows selective spraying of milk into the flash tank.

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A process for making high-density curd with over 18% dry matter content using a continuous separation method instead of traditional cheese-making steps. The process involves providing milk, curdling it to form curd and whey, and separating the whey using a solid bowl screw centrifuge with a horizontal axis. This continuous separation allows achieving high dry matter content without issues like clogging in vertical separators. The centrifuge removes the whey from the curd without pressing, reducing protein losses and allowing a continuous high-density curd production.

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A process for making high-density quark with a dry matter content above 18% using a centrifuge. The process involves feeding milk into a centrifuge with a solid bowl screw centrifuge. The centrifuge has a variable speed control. The milk is centrifuged at a speed that balances the separation of solids from the whey without overloading the curd and causing syneresis. The resulting high-density quark has a dry matter content greater than 18%. The centrifuge speed is critical to prevent clogging and maintain product quality.

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Bovine colostrum powder with extended shelf life and stability after opening. The powder is made by removing fat from colostrum through centrifugation, then preparing antibacterial particles using separated milk fat and allicin. The antibacterial particles are formed by complexing allicin with ferrous chloride, hydrolyzing the milk fat to make a fatty alcohol, and encapsulating the complex in cyclodextrin with the help of the fatty alcohol. This provides antibacterial protection for the colostrum powder without needing to remove all the fat during powdering.

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De-odorizing ultrahigh-temperature sterilized goat milk by optimizing the centrifugal condition and combining it with high-temperature sterilization to remove impurities. This reduces the goat milk's mutton smell without adding anything externally. The process involves centrifuging the goat milk at a specific force range to remove impurities, followed by high-temperature sterilization. The optimized centrifugation removes odor-causing compounds like caproic, caprylic, and capric acids. The process improves the taste and stability of ultrahigh-temperature sterilized goat milk.

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Centrifuge design to reduce the need for frequent cleaning and increase operational time between cleanings, particularly in applications like dairy, beer, and biotechnology where hygiene is critical. The design involves separating disks in the centrifuge that are spaced further apart, typically less than 1 mm, to prevent dirt adhering to the disks. This reduces the likelihood of contamination and allows longer periods between cleanings compared to close-spaced disk designs.

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A centrifugal milk separator that improves the quality of milk purification by reducing carryover of impurities. The separator has a conical separating chamber with a tapered inner surface that directs the flow of purified milk toward the center instead of allowing it to follow the inner wall. This prevents impurities from being carried over with the purified milk. The tapered surface also has a wider diameter at the bottom to slow the flow and further prevent carryover.

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Adjusting the dry matter content of curd produced in a centrifugal separator like a nozzle separator without needing to wait for end product analysis. The dry matter content of the curd is calculated based on the known dry matter content and flow rate of the starting material, the measured whey flow rate, and the measured dry matter content of the starting material. This calculated curd dry matter content is used to adjust the feed rate to the separator to achieve the desired curd dry matter. By monitoring and controlling the starting material and whey flows, the dry matter content of the curd can be accurately controlled without relying solely on end product analysis.

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High-nutrition, long-shelf-life room-temperature milk that can be stored at 25-35°C for 3 months without refrigeration. The milk is prepared by a specific process to retain high nutrient content while avoiding spoilage. The process includes purification, concentration, fat separation, cream sterilization, double-effect centrifugal sterilization of skim milk, microfiltration sterilization, fat backfilling, homogenization, and direct steam sterilization at reduced intensity. This allows meeting nutritional requirements like protein, furosine, lactulose, a-lactalbumin, e-lactoglobulin, lactoferrin, and immunoglobulin while avoiding bitterness during storage.

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Centrifugal separator for dairy product separation with increased capacity and a method to further improve separation. The separator uses stacked discs with closely spaced spot-formed spacing members. This allows more discs in the stack and higher capacity compared to traditional spacing methods. The method involves using this high capacity separator followed by a clarifying separator to further remove solids. This two-step process improves overall separation efficiency for dairy product like milk.

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Preparing long shelf life milk with high content of active nutrients by centrifuging, sterilizing, and concentrating the milk components separately instead of traditional pasteurization. This allows retaining more active substances compared to pasteurization. The steps involve centrifuging cream and skim milk, sterilizing the cream and skim separately, filtering and sterilizing the skim, then mixing and homogenizing the sterilized cream and skim to make the long shelf life milk. This method uses non-thermal sterilization techniques like centrifugation, microfiltration, and ultraviolet sterilization to avoid heat denaturation of active nutrients. The concentrated milk is then blended and sterilized to make the final product.

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Method to enrich natural fat globule membrane proteins in pasteurized buffalo milk to improve its nutritional value without relying on expensive imported protein powders. The method involves screening out the small fat globules from the milk to selectively concentrate the fat globule membrane proteins. The milk is first homogenized to break down the fat globules. Then, it's filtered through a series of sieves to separate out the smaller fat globules. These smaller globules contain a higher concentration of membrane proteins compared to the larger globules. The filtered milk is then pasteurized to complete the process.

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A method to increase the production intervals between cleanings of a milk powder or whey production line. After evaporation, the condensed milk or whey is sterilized using a centrifugal separator to remove microbes. This additional sterilization step before drying reduces the microbial load in the final product, allowing longer intervals between cleanings compared to conventional production methods.

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A dairy fermentation and separation process that quickly and efficiently separates curds from whey in a closed environment. The process involves rotating the curds at high speed between two concentric rings with drainage holes. This centrifugal force accelerates whey separation through the holes while the curds stay between the rings. The rotating motion also compresses a spring against the filter cloth, aiding whey filtration. The closed system prevents air contamination and maintains temperature control.

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Method to reduce fouling in centrifugal separators when processing concentrated fermented dairy products like yogurt. The method involves recirculating a portion of the light phase (whey) separated from the product back into the feed stream. This dilutes the product going into the separator, reducing the concentration and fouling-prone solids in the heavy phase. By returning some of the light phase to the feed, the separator can operate more efficiently without excessive fouling.

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A process and system for concentrated animal milk with high efficiency and low energy consumption that involves adding specific reagents to the milk before centrifugation to concentrate it. The reagents are disodium dihydrogen phosphate and calcium chloride. The amounts of these reagents are added to the milk and mixed before centrifuging to separate the milk into supernatant and sediment. This allows concentrating the milk with lower energy consumption and shorter processing time compared to traditional methods like vacuum evaporation.

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A method for preparing quark cheese with improved texture, taste, and shelf life. The method involves steps like separating milk, sterilizing it, cooling, fermenting, curdling, cutting, and draining whey. But the key differences compared to existing methods are: 1. Centrifuging the raw milk to separate the cream, rather than just skimming it. This results in a higher fat content quark cheese. 2. Sterilizing the milk at 84-88°C for 65-75 seconds instead of shorter times and lower temperatures. This provides better texture and flavor. 3. Cooling the sterilized milk to 32-36°C before adding the cultures. This allows the cultures to ferment more fully and develop better flavor. 4. Curdling at 32-36°C for 35-45

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Brown high-protein yoghourt that has caramel fragrance, high protein content, fine taste and good tissue morphology. The yoghourt is prepared by combining a browning treatment process and a whey centrifugal separation process and utilizing the concentration effect of the centrifugal separation process.

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A rapid butter separator for quickly separating butter from cream using centrifugal force and stirring. The device has a base plate, enclosing frame, sealing plate, threaded rods, sliding plate, stirring frames, and centrifugal frames. The threaded rods allow the sliding plate to move up and down. The stirring frames and centrifugal frames rotate together to stir and separate the cream. The sealing plate covers the holes when rotated down, and uncovers them when rotated up to allow cream feeding.

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Preparing functionally enhanced milk that retains the active nutritional components of the raw milk itself while adding a functionally enhanced substance. The preparation includes centrifugally separating raw milk to obtain a protein-rich fraction and a protein-poor fraction, subjecting the protein-rich fraction to centrifugal sterilization and/or membrane filtration sterilization; mixing the protein-lean fraction with a functional raw material liquid and performing ultrahigh temperature sterilization; and mixing the sterilized protein-rich fraction with the functional raw material liquid for pasteurization.

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Preparation system and process for making low-fat milk with better quality and efficiency compared to existing methods. The system uses a centrifuge with a moving piston to separate fat and skim milk. The piston has a density between skim and fat. After centrifuging, the piston lifts to separate the fat. Then it lowers to squeeze out the desired amount of fat. This ensures accurate fat content and prevents waste. The system also has a sliding plate for homogenization during discharge. It sterilizes and packages the low-fat milk after homogenization.

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A method of isolating exosomes from bovine milk to obtain a milk exosome-enriched product with less than 5 wt% casein. The method involves sequential centrifugations at increasing speeds to separate exosomes from casein. The final centrifugation at the highest speed isolates exosomes with intact membranes and low casein levels. This enables the production of an exosome-enriched product with improved exosome integrity and reduced casein co-purification. The resulting product has potential applications in nutritional compositions and therapies for conditions like insulin resistance, prediabetes, and diabetes.

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Centrifugal separator for efficiently separating liquids like dairy products with reduced fouling and less frequent cleaning. The separator has a disc stack with thin separation discs arranged closely together. Each disc has throttle members on the separation surface that cause pressure drop in the interspaces between discs. This aids flow distribution and prevents dirt buildup compared to uniform spacing. The throttle members could be ridges, elevations, or intermittent openings.

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Method for removing bitter compounds from enzymatically hydrolyzed milk fat to prepare dairy products with improved flavor without bitterness. The method involves sterilizing milk fat, enzymatically hydrolyzing it to form flavor compounds, then separating the bitter water phase from the flavorful fat phase by centrifugation or whipping. This allows retaining the aroma compounds while removing bitter substances. The separated fat phase is used in dairy products like yogurt or cheese to enhance flavor without bitter aftertaste.

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Centrifugal separator and method for separating cold milk that improves efficiency and degreasing performance under low temperature conditions. The separator has a two-stage disk stack with wider spacing between disks in the first stage and narrower spacing in the second stage. The wider spacing in the first stage allows larger cream particles to settle more easily, while the narrower spacing in the second stage further separates the cream. This two-stage configuration improves cream separation efficiency at lower temperatures where cream thickens.

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A high lactose content powder derived from milk byproducts like whey, with improved properties for food and feed applications. The powder has a lactose content of at least 85% and a dispersed bulk density of at least 0.65 g/cm3. The powder is made by a process involving a specialized centrifugal concentrator to produce a highly turbulent fluid film that forms a concentrated slurry. This slurry is then dried using a centrifugal dryer to form the final powder. The centrifugal concentration and drying steps allow higher lactose content and density compared to traditional spray drying.

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A milk cream separator machine with an easy and intuitive way to adjust the consistency of the cream extracted from milk. The machine has a speed adjustment mechanism that allows users to set the desired cream density without disassembling the machine or using tools. It uses a potentiometer to control the motor speed, which in turn affects the centrifugal force and cream separation. This allows users to simply turn a knob or slide a switch to dial in the desired cream thickness.

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A method to isolate bovine milk exosomes that provides an exosome-enriched product containing intact exosomes with low casein levels. The method involves centrifuging whey multiple times at increasing speeds to separate and concentrate the exosomes while reducing casein contamination. This allows isolating exosomes with intact membranes and high exosome content compared to traditional methods. The resulting exosome-enriched product can be used in foods, supplements, and therapeutics to deliver bioactive agents like miRNAs for health benefits like improving insulin sensitivity.

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A method to extract and concentrate exosomes from milk by centrifugation steps to obtain an exosome-enriched product with very low casein levels. The method involves centrifuging a whey fraction, then centrifuging again at higher speed to remove casein. The final centrifugation at even higher speed concentrates the exosomes. This allows isolating exosomes with intact membranes and bioactive contents from milk without damaging them. The resulting exosome-enriched product contains less than 5% casein protein by weight. This provides a way to isolate exosomes from milk with reduced casein co-purification for potential use in nutritional compositions or therapeutics.

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Obtaining a product enriched in exosomes derived from bovine milk that provides intact exosomes with low casein levels. The method involves centrifuging bovine milk or cheese whey to separate exosomes and casein. The first centrifugation removes large particles like lipids and cells. A second higher speed centrifugation isolates exosomes. This provides a product with enriched exosomes and low casein content compared to regular milk.

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Method for adjusting the dry matter content of quark during production using a centrifugal separator with nozzles. The method involves measuring the dry matter content and flow of the starting material, as well as the mass flow of the whey separated by the nozzles. This allows real-time adjustment of the feed quantity to the separator to precisely control the quark dry matter content, reducing the response time compared to end-product measurement.

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Preparing a drinking type normal-temperature flavored fermented milk that can be placed for 4-6 months at normal temperature. The preparation includes filtering raw milk, preheating to 35 deg.C, purifying milk with centrifuge, sterilizing, and pasteurizing. Filtering the milk with centrifuge, sterilizing, and pasteurizing. Filtering the milk with 160 mesh stainless steel net, sterilizing and cleaning with disc type milk cleaning machine, centrifugal force preferably 5000g, and sterilizing the milk with a sterilization temperature of 75 deg.C.

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Centrifugal separator for dairy product separation with higher capacity and method to improve dairy product separation. The separator has a unique bowl shape with a conical section and a flat bottom. This allows higher separation capacity compared to traditional cylindrical bowls. The flat bottom prevents product buildup in the corners, maximizing the separation area. The separator is used in a system with a clarifying centrifuge to fully separate dairy products like milk into skim, cream, and whey. The clarifier removes solids before the high capacity separator finishes the separation.

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A process for producing purified goat milk with reduced bacteria and spore counts compared to raw goat milk. The process involves subjecting raw goat milk to decreasing in a centrifuge at a flow rate below capacity, allowing longer milk residence time. This separates cream and heavy fraction containing bacteria and spores. The heavy fraction is sterilized separately. The cream is microfiltered and recirculated. The purified milk has lower bacterial and spore counts compared to raw milk.

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A process for producing milk or whey powder with extended intervals between cleanings to improve efficiency by sterilizing the concentrated milk/whey in a centrifugal separator after evaporation instead of the traditional method of sterilizing before evaporation. This allows higher solids content without fouling and reduces the frequency of plant cleaning.

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Device to pre-adjust milk fat content for dairy processing applications like skimming. It's used with a butterfly-type centrifugal separator to produce standardized milk products with specific fat contents from variable-fat raw milk. The device is connected in series on the milk fat output pipe and communicates with the skimmed milk output pipe through a shunt pipe. It has a milk fat flow control device with a fat control valve and flow meters, plus a shunt valve. The valve openings are manually adjusted to mix the right amount of milk fat from the shunt pipe into the skimmed milk output.

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Separator for hygienically handling impurities in separated milk. The separator has a centrifuge bowl with inlet and outlets for skim and fat phases. It also has ejection openings at the bowl periphery. A cyclone receives the impurity-rich spray phase from the bowl and a vessel collects it. The cyclone has an open port to relieve pressure buildup. This allows the impurities to be separated and contained separately from the milk phases, preventing recontamination.

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A milk processing method that improves the stability of ultra-high temperature sterilized milk by effectively removing mammary gland infected somatic cells. The method involves sterilization and separation of the milk before UHT treatment. The cream produced during separation is backfilled into the skimmed milk before UHT. This reduces mammary gland infected cells without impacting other milk components.

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A centrifugal separator for efficiently separating milk into cream and skim phases, especially at low temperatures. The separator has a two-stage disc stack with smaller spacing between the discs in the second stage compared to the first stage. This allows better settling of denser components like casein in the second stage. The larger spacing in the first stage allows cream to move inwardly and settle in the second stage. This improves skimming efficiency at lower temperatures where cream density decreases.

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A continuous process for producing ghee with high milk fat content (≥99%) and customizable flavor profiles. The method involves churning cream to make butter, then separating the butter from the buttermilk. Next, the butter is phase-inverted by shearing to separate the milk solids from the fat. The milk solids are removed by centrifugation. The resulting concentrated butter oil is boiled to clarify it into ghee. By adjusting the amount of milk solids added during the boiling step, the flavor and fat content of the ghee can be customized.

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Reducing fouling in centrifugal separators when concentrating fermented dairy products like yogurt and quark by returning some of the separated whey back to the feed. This dilutes the incoming product with a portion of the whey that has already been separated, preventing it from fouling the separator. The remainder of the whey is removed to form the concentrated product.

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Method for treating milk that allows selective separation of milk fat globules based on size. The method involves using a centrifugal separation process to produce two fractions with different fat globule size distributions. This allows adjusting the fat globule size for various dairy applications to improve product properties compared to conventional methods like homogenization. For example, using the smaller fat fraction for whipping cream, larger fraction for butter making, or adjusting fractions for cheese production to prevent segregation of small fat globules in buttermilk.

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