CENTRIFUGAL SEPARATORS

SYNELCO collaborates with recognized houses for the supply of centrifugal separators for applications in the food industry.
With our age-long business in the dairy industries, we undertake the installation, the commissioning and the after sale service of the separators which we supply.

WARM MILK SKIMMING AND STANDARDIZATION

In the dairy industries separation between milk and fat is one of the most common applications. This separation is achieved by the use of centrifugal separators. The globular milk fat is generally separated from skim milk between 45°C and 60°C.

COLD MILK SKIMMING

Cold milk separation generally occurs between 3-10 °C and is typically used in the following dairy processes:

Cheese making process when unpasteurized milk is used
Pre-standardization process with batch system
High quality cream production

Skimming efficiency with cold milk is lower than when separation occurs with warm milk and when cream densities do not exceed 40-45% at 3-5°C. Skimming efficiency generally increases as the temperature increases.

MILK CLARIFICATION

In many cases milk must be clarified when first received by the dairy to remove impurities.
The milk clarifier can operate with cold or warm milk, however higher temperatures increase clarification efficiency. Centrifuges for milk separation (skimming) can also perform clarification but their efficiency is low in comparison to using special milk clarifiers.

WHEY PROCESSING

Centrifugal separators play a fundamental role in whey treatment processing in order to make it suitable for concentration. The main purpose of whey processing is to remove curd fines and to separate fat from whey, so that the residual fat in the whey after processing to be lower than 0,05%. The processing temperature is usually between 35 and 45°C. Using a centrifugal separator is an efficient way to process the whey.