The document describes a cream separator, which uses centrifugal force to separate cream from milk. It discusses the principle behind centrifugal cream separators, their purpose of obtaining fat-reduced or fat-free milk, and types including gravity and centrifugal methods. It provides details on the construction of modern centrifugal cream separators, including the bowl parts like discs and outlets for removing cream and skim milk. It explains how the machine is driven to spin the bowl at high speeds and separate the cream through centrifugal force.

1. CREAM SEPARATOR
By,
A. Raihanathus Sahdhiyya,
II Food Processing & Quality Control

2. Cream separator:
Principle
 purpose
Types
Centrifugal cream separator

3. Principle:
Formerly, the cream
separation was made by
gravity method
In 1880, C. G. de Laval of
Sweden devised the first
mechanical cream separator,
based on the principle of
centrifugal force

4. Purpose:
To obtain a fat-reduced or fat-free milk
To concentrate milk fat for the production of
high-fat products
To standardize the fat content of milk
To recover fat from milk

5. Methods of cream separation:
Methods for
separating
cream from milk
Gravity
method
Centrifugal
method

6. When milk is allowed to
stand undisturbed for some
time, there is a tendency of
fat to rise.
being very slow, it is no
longer used commercially for
cream separation.
Gravity cream separator:

7. Centrifugal cream separator:
The phenomenon in which milk
is separated into cream and
skim milk
 1000 greater than
gravity method
 skim milk forced to
the periphery
 cream is channelized to
the centre

8. Construction:
The modern centrifugal cream separator consists of:
A bowl which can be rotated at a high speed (5000-
6000rpm) by means of suitable gears and power
transmission mechanism.
 Arrangement for supplying milk to the bowl.
 Removing the cream and skim milk.
 Driving the machine

9. Bowl parts:
1. Rubber ring or Gasket:
fits in the bottom of the bowl
base
makes the bowl leak proof.
2. Distributor:
 distributes the milk into the
three notches at the bottom
periphery.
3. Bottom disc or separating disc:
 has projections on the outer
as well as on inner surface
 has three holes.
nut
Bowl hood
Top disc
discs
distributor
Rubber ring
Bowl
base with
central
tube

11. Bowl parts (contd.)
4. Intermediate disc:
6 to 7 in number, have 3 holes
increased number of discs -
increases the efficiency of separation.
5. Top disc or separating or dividing
disc:
 important part of the bowl.
 has an outlet for the cream in its neck
The thickness of cream can be
adjusted by adjusting this screw.
6. Bowl Hood
7. Bowl spanner

12. Arrangement for supplying milk to the bowl
1. Supply can  holds the milk
to be separated.
2. Faucet  allows the flow of
milk from the supply can into
the bowl.
3. Regulator  regulates the
flow of milk into the bowl.
4. Float  allows the inflow of
milk into the bowl

13. Removal of cream or skim milk:
1)Skim milk outlet:
 space between
disc and bowl hood
2) Cream outlet:
 cream from the
cream screw is let out

14. Driving the machine:
1.Spindle rod:
 bowl rests on the spindle rod
( has a suitable gear)
2. Crank handle:
The machine is revolved with the
crank handle.
 60-70 rpm are sufficient to
develop the speed.

16. Thank You