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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