Milk Centrifugation to Cream and Skim

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This Demonstration shows how much cream and skim milk are produced by centrifugation of raw milk as a function of the given quantity of raw milk and the fat content of the milk, the cream, and the skim milk. It also calculates the amount of raw milk needed to produce a given quantity of cream as a function of the above parameters.

Contributed by: Mark D. Normand and Micha Peleg (March 2011)
Open content licensed under CC BY-NC-SA


Snapshots


Details

Snapshot 1: light cream produced from a given quantity of fat milk

Snapshot 2: heavy cream produced from a given quantity of light milk

Snapshot 3: fat milk needed to produce a given quantity of light cream

Snapshot 4: light milk needed to produce a given quantity of heavy cream

The Demonstration simultaneously solves the total mass and fat balance equations for the specified parameters whose values are set by sliders. The fat content is specified in percent on a weight basis and the quantities are in arbitrary mass units. (The marker may go out of range for some combinations of slider values.)

See: R. L. Earle with M. D. Earle, Unit Operations in Food Processing, NZIFST, Inc., 1983.



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