Frautech Separators products

The effective separation of solid impurities is strictly linked to the viscosity of the milk: the lower the viscosity, the higher the separation effect. Hence, for clarification purposes, warm milk is preferred to cold milk and a clarification temperature of approximately 50 °C may be considered as the optimum temperature to achieve maximum efficiency.

Nonetheless, especially in those areas where the raw milk quality is questionable, milk clarification can also be performed with cold milk as soon as it arrives at the dairy. In whey processing, the clarifier allows removal of the cheese fines prior to whey skimming. This leads to increased efficiency in cream separation, resulting in higher fat recovery with low and consistent residual fat content in the skimmed whey. A low residual fat content helps to optimize operation of the membrane filtration unit or evaporator that follows

Furthermore, a reduced shelf life of soft cheese and soft cheese-based products may also be attributed to the presence of bacteria. As in the previous case, bacteria removal greatly contributes to achieving a longer life of fresh milk and a better quality of whey-derived products, such as protein drinks. Used with warm milk/whey – ideally at 55-62 °C – for maximum separation efficiency, they guarantee the highest bacteria removal rate.