PURPOSE

The main purpose of the experiment was to separate the cream of raw milk by using Disk-
Bowl centrifuge. The main principle of seperation depends on density differences between fat and
liquid phases. Fat is found as emulsion in the milk. The diameter of the fat globules is significant.
By increasing diameter of globules, seperation of fat becomes easier. As well we introduced the
homogenization that primarily causes distruption of fat globules into much smaller ones.
Consequently it diminishes creaming and may also diminish the tendency of globules to clump or
coalesce.

THEORY

Centrifugal seperators make use of the common principle that an object whirled about an
axis or center point at a constant radial distance from the distance is acted on by a force. The
object being whirled about an axis is constantly changing direction and is thus accelareting, even
though the rotational speed is constant.
Milk enters the the seperator in one type of machine by gravity; in other type, the seperator is
sealed in an air-tight casing and the milk is pumped to it by a feed pump. Milk enters the machine
through holes placed near the centers of the discs. As the bowl revolves, the cream being lighter
than the milk or skim milk portion, is driven by centrifugal force towards the center of bowl, while
the skim milk is driected outwards. As the space between the discs is small in relation to the length
over which the cream must pass, there is ample time for the cream to rise or separate before it
reaches the center of the bowl from which it flows out. An efficient seperator will remove all but
about 1 to 1.5% of the fat in milk so that the skim milk will contain as little as 0.02 to 0.05% fat.
By means of special type of cream seperator it is possible to prepare cream of 65 to 85% fat
content. This product known as ‘’plastic cream’’ has a heavy body and when the fat content is
80% or more, its composition is about that of unsalted butter. It’s sometimes uesd in the
manufacture of ice-cream.
Factors are affecting seperation of cream form milk;
• flow rate of milk
• speed of machine
• plate number of machine
• daimeter of fat globules in milk
• density of milk
On the other hand, Homogenization has become a standard industrial process, universaly
practised as a means of stabilizing the fat emulsion against gravity seperation. Essentially all
homogenized milk is produced by mechanical means. Milk is forced through a small passage at
high velocity.
The disintegration of the original fat globules is achieved by a combination of contributing
factors such as turbulence and cavitation. The net result reduces the fat globules to approximately
1µ m in diameter which is accompanied by a four-to-six-fold increase in the fat/plasma interfacial
surface area. The newly created fat globules are no longer completely covered with the original
membrane material. Instead they are surfaced with a mixture of proteins absorbed from the plasma
phase.
Homogenizetion tempratures normally applied are 55-80°C and pressure is between 10 and
25 Mpa (100-250 bar) depending on the product.

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 MATERIAL

• 3 L raw milk
• Disc-Bowl seperator
• Churn
• Heater
• Behers
• Thermometer

PROCEDURE

Firstly, the milk was heated to 45°C and filled into the Disc-Bowl seperator with the tap in
the closed position. The machine was switched on then cream and skim milk started to separate by
respective canals. Then the obtained cream was placed to the churn to separate the fat of cream.
After that the fat was freezed at refrigerator.
For cream separation

Firstly,3lt raw milk was heated until 45ºC.After heated milk was put ınto cream
separator.After that,cream and skim milk was taken into different beaker.Cream was put ınto the
churn and ice was added into churn to cool and were mixed for 30 min.Finally,cream was
obtained.

Milk analyses

Firstly,whole milk was heated until 30ºC.after,sample holder of analyzer was filled with
milk.Finally,the value of the fat,SNF(solid non fat) and density was read from screen.

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 RESULTS & CALCULATION

Amount of raw milk : 3100 ml

Fat content of raw milk : 3.66 %
Fat content of skim milk : 0.21 %
Density of raw milk : 1.030 g/ml
Density of skim milk : 1.033 g/ml
SNF of raw milk : 8.87 %
SNF of skim milk : 8.94 %
Weight of cream : 144.8 gr.
Weight of baker : 118.3 gr.
Weight of butter : 140.7 gr.
Weight of fat : ……. gr.

Fat content of skim milk

Efficiency ; ∈ = 1- X100
Fat content of whole milk

∈ = (1-(0.21/3.66)) x 100  ∈=94.26 %

Amount of separated cream= 263.1g (cream+beaker) – 118.3g(empty beaker)

= 144.8g

Amount of fat in cream = Amount of fat in raw milk - Amount of fat in skim milk
3.66 0,21
= 3100 − 2900 = 113 .46 − 6.09 = 107 .37 g
100 100
107 .37
(%) fat = ×100 = 74 .15 %
144 .8

The fat content of milk :

Weight of fat
Fat content = x 100
Weight of whole milk (ρ x V )

= ( 55 g/ 1.030 g/ml x 3100 ml x 100

= 1.78 %

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For a rigid particle moving in a fluid there are three forces acting on the body; gravity acting
downward, buoyant force acting upward and resistant or drag force acting in opposite direction to
the particle motion.
mρg
Fb = = Vp ρg
ρp

where;
Fb=Buoyant force (N)
m= mass of particle (kg)
ν = folling velocity (m/s)
ρ = density of solid particle (kg/m3)
ρ = density of liquid (kg/m3)
Vp=Volume of particle (m3)
g= gravitational acceleration (m/s2)

Fg = mg where; Fg= Gravitation force (N)

ν2
FD = C D ρA where; FD= Drag force
2
CD= Proportionality constant
A = Significant area
The resultant force on the body is then ; Fg − Fb − FD

dν
m = Fg − Fb − FD
dt
dν mρg C D ν 2ρA
m = mg − −
dt ρp 2

2g (ρ p − ρ)m
νt =
Aρ p C D ρ
3 2
For spherical particles; m= π D p ρ p/6 and A= π D p /4

4( ρ p − ρ ) gD p
νt =
3C D ρ

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In laminar flow region called the stoke’s law region for NRe<1, the drag coefficient is
24µ 24
CD = = Where; NRe= Reynolds Number
D p ν ρ N Re

µ =Viscosity (kg/ms)
Dp= diameter (m)
In circular motion the acceleration from the centrifugal force is ae
g=ae=rω 2
Where; ω =Tangential velocity (m/s2)
r= radial distance from centre of rotation(m)

ω2 rD 2p (ρ p − ρ)
νt =
18µ

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 ANSWERS TO THE QUESTIONS

1. What is the normal range of diameter of fat globules in milk and which diameter is
enough for prevention of creaming or targeted for homogenization?
Normal range fo diameter of fat globules in milk :
Average diameter : 3.3 µ m , maximum diameter : 10 µ m
Surface area : 0.08 m2/ml of milk
Number of globules : 0.02 µ m/m3
Two microns (in diameter) is enough for prevention of creaming or targeted for
homogenization.
2. What are the pressures applied for milk, cream and ice-cream?
The pressures applied
For milk : 2000 lb/in2
For cream : between 500 lb/in2 and 2000 lb/in2
For ice-cream : 2500 lb/in2 (for a single stage homogenizer)
Firstly 2500 lb/in2
Secondly 500 lb/in2 for a two stage homogenizer
3. Write the main physical events that cause the size reduction of fat during
homogenization ?
These are shearing effect, explosion and cavitation.
4. Write the advantages and disadvantages of homogenization?
Advantages of homogenization:
i. Smaller fat globules leading to no cream-line formation
ii. Whiter and more appelizing color
iii. Reduced sensitivity to fat oxidation
iv. More full-bodied flavor, better mouthfeel
v. Better stability of cultured milk products

Disadvantages of homogenization:
i. Homogenized milk can not be efficiently seperated
ii. Somewhat increased sensitivity to light-sunlight and fluorescent tubes can result in
‘’Sunlight flavor’’
iii. Reduced heat stability especially in case of single stage homogenization, high fat
content and other factors contributing to fat clumping
iv. The milk will not be suitable for production of semi-hard or hard cheeses because
the coagulum will be too soft
5. How many types of homogenization are used (not homogenizer)
Three types of homogenization are used :
i. two stage homogenization
ii. partial homogenization
iii. totally homogenization
6. Find the approximate sizing (number,thickness,length,slope etc.) of disc used in cream
seperator?
Number : 20-80
Thickness : 1-3 mm
Length : 10-20 cm
Slope : 40-60°
7. write factors affecting cream separation (instrumental and from milk)?
The efficiency of seperation is mainly affected by :

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 - Flow rate of milk
- Speed of separator
- Number of discs in seperator
- Length of discs
- Diameter of fat globules in milk
- Temperature of milk
- Density of milk
- Viscosity of milk
8. Which types of milk could not be seperated to give cream and skim milk?
Homogenized milk can not be seperated to the skim milk and cream. Because by the
homogenization the diameter of fat globules are decreased to 1-10 µ m which makes difficult or
nearly impossible separation.
9. Drive the equation of sedimentation velocity of fat globule in a centrifugal force field.
In circular motion the acceleration form the centrifugal force is :

2
ae = rω

where ae is acceleration in m/s2 , r is radial distance from the center of rotation in m, and ω
is the angular velocity in rad/s.
The centrifugal force Fc in N acting on the particle is

2
Fc = m x ae =m x rω

The sedimentation velocity of fat globules in the centrifugal force field is :

d2 x (ρ f - ρ l)
2
V= x rω Stock’s Law
18 µ

where d is diameter of fat globules, ρ f - ρ l is the density difference between fat and milk,
and µ is the viscosity of milk.
10. Drive an equation used for calculation of loading rate for the centrifugation of milk.

ω 2. r. Dg2.(ρ p - ρ )
Vt =
18 µ

dr 18 µ dr
Vt = dt = x
dt ω 2. (ρ p - ρ ).Dg2 r

Integrating between the limits r = r1 at t = 0

r = r2 at t = t and

b =length of bowl
18 µ r2
tt = x ln

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 ω 2. (ρ p - ρ ).Dg2 r1

V ω 2. (ρ p - ρ ).Dg2
q= = r2 xV V = π .b.( r22 – r12)
tt 18 µ .ln
r1

V ω 2. (ρ p - ρ ).Dg2
q= = r2 x (π .b.( r22 – r12))
tt 18 µ .ln
r1

loading rate for the centrifugation of milk

DISCUSSION

In the experiment we have introduced the basic and useful methods os cream seperation and
homogenization that we could not worked on experimentaly but we have learned that the process
of homogenization causes a decrease in the diameter of the droplets in tha dispersed phase, which
slows down the settling of fat globules.
Meanwhile, we applied a cream seperation procedure in order to separate cream and milk.
The process is based on the differences in the specific gravity of cream and skim milk. For that
purpose, we used centrifugal cream separator.
After that we produced butter by using the churn that is widely used basic machine but most
preferrable. There is a significant point about solidification of milkfat is using ice water due to
easily achieving. As well the other points are really important for efficient separation these are ;
speed of centrifuge, feed rate of milk, temperature of milk, properties of
centrifuge( i.e.number,thickness,length,slope etc.) and the density of milk.
At result part we have obtained 110 gr. cream containing 55 gr. fat as well the efficiency was
found about 88.8 % Our results are convenient to each other,in the other words it is satisfied since
the fat content is about 1.78. While the efficiency is 88.8 % the result can not show ideal fat level
in milk ( ideal level of fat : 2 – 4 % ) According to our research by means of cream separator it is
possible to obtain cream of 65 to 85 % fat content while the ‘’gravity separated cream’’ has an
average fat content of 20 to 22 %.
Finally we have made the butter by means of churning that is the process involving the
agitation of cream until fat globules coalesce, yielding butter granules. As well it gives a big
cahance to get water-in-oil emulsion form oil-in-water. Ideally butter has 80 % fat content that we
want ot reach.

8
In this experiment we obtained information about the cream seperetion of milk and
homogenization.Seperation based on the density differences. The main principle of separation by
centrifugation is depending on specific gravity differences.The most widely used for separation is
the centrifugal cream separator.The disk bowl centrifuge is often used in milk separation.
There are some parameters effecting the seperation. If the high or low speed is applied, separation
will not be desirable so, there must be optimum speed for good separation.Temperature is also
other factor, temperature should be neither too high nor too low.If the temperature is higher than
the optimum, separation efficiency decreases because of size of the fat globules decreases.At low
temperature, separation rate decreases because of decreasing density differences.Lower flowrate
cause more viscous cream and this is time consuming process.Applying high flowrate reduces
quality of cream.
The cream obtaining from whole milk have 51,44% fat.This result is not between the standart
cream fat content. Standart values are 20-40% fat in cream. Obtained 180 g cream is not available
for butter. Adultaration might be done with our sample.
Fat globules in milk is reduced under one or more staged homogenization process under high
pressure.During homogenization,increasing pressure also increses the temperature of
milk.Therefore, size of fat globules decreases and homogenization process will be high
efficient.Homogenized milk are not used in some dairy product industry such as cheese,ice cream
and butter due to unavailable separation of curd and cream.

We separated cream from raw milk and obtained milk fat by aplication of churning
process.

We separated the cream and skim milk by using density differences.The cream was
given out from upper section by the separator.Because it is a heavy phase.But skim milk is
ligth phase.We don’t want to that amount of fat greater than 40%.If the amount of fat
greater than 40%,cloggage can be occur.We added ice in the our separated cream.Because we
want to stiffen all of the fat.

We learned that Iodine value determine the hardness of the fat.According to our
result,we observed that density of our skim milk is greater than density of whole milk.It is a
wanted result.Because we separated the fat of the whole milk so density of milk increase.

Fat and protein gives the color of milk.Also, Riboflavin and β-carotene gives whiteness to
milk.If pressure is increase, η(viscosity) increase.This action don’t wanted for driking milk.so we
make two stage homogenization to driking milk.For yogurt and ice cream,increase of viscosity is a
advantages.We make one stage omogenization.If our cream has fat lower than 20%,we must be
make homogenization again.When fat content of milk increase,the flow rate of milk decrease.The
milk temperature that gıven off regeneration must be 45-55ºC.

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 Finally,we observed perfect fat.our amount of fat is greater than other groups.Our machine
efficiency is good.we migth be work perfectly

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