This document provides information about cream separators. It begins by defining a cream separator as a dairy machine that separates fresh milk into cream and skim milk. It then explains the working principles, which use high centrifugal force to separate the denser skim milk from the less dense cream. The document provides details on the operation of the cream separator, how the whole milk is introduced and separated into vertical layers with the skim milk collecting on the outer edge and cream in the center. Finally, it discusses care and maintenance of the separator, including adjusting the cream screw, cleaning procedures, and oiling.

1. FAT RICH DARIY PRODUCTS
DT-213
PREPARED BY B.Tech 2nd year Students
Roll no.- (23 to 30)

2. the outline
 What is Cream Separator
 Working principles
 Explanation of its
operation
 Care and maintenance of
cream separator
of our presentation

3. What is Cream Separator
A Dairy Machine used to
separate fresh milk into
cream and skim milk
Devised by Gustaf de Laval
of Sweden in 1880
Based on principle of
centrifugal force

4. working principles
how a Cream Separator works
• separates cream and skim milk in a continuous process
• uses extremely high centrifugal forces
• denser particles (Skim milk) are forced outwards against the
solid bowl wall
• less dense particles (Cream) form concentric inner layers
• inserting special plates provides additional surface settling
area

5. Explanation of its operation
 Whole milk is conducted into bowl commonly
through a central tubular shaft.
 Spindle rotates the bowl at the rate of 6,000 to
9,000 rpm and a series of identical conical disks
separate the milk into vertical layers.
 The heavier skim milk collects on the outer
circumference of rotating bowl while lighter cream
tends to remain at center.

6. The pressure of
whole milk supply
above the bowl
then forces the
cream and skim
milk out of
machine and into
separate collecting
vessels.

7. Care and maintenance
of cream separator
Cream Screw Adjustment
 The cream screw regulates the ratio of skim milk to
cream.It should be adjusted so that fat content is cream
is about 33%.
 If cream is too thin( i.e. fat content is too low), it reduces
the quantity of separated milk available for other uses
and increases the volume of cream to be handled. Low-
fat cream is also more difficult to churn efficiently, i.e.
butter production is reduced

8. Cont.
CLEANING
 Flush the separator with warm skim milk or warm water.
 Flush the bowl with clean water until the discharge from
the skim milk spout is clean.
 Dismantle the bowl and all parts (bowl, bowl cover,
discharge spouts, float, supply tank and buckets) and wash
with a brush, hot water and detergent (Bleach 4%).
 Rinse with very hot water and allow the parts to drain in a
clean place protected from dirt and flies. This should be
done after each use.

9. Cont.
Oiling
 Frequent oiling is not necessary.
 When oiling is necessary, remove screw in gear cover.
 Put enough oil in oil holes, also in screw hole.
 Do not use too much oil, or it will just be wasted.

10. THANK YOU