Getting the Most Out of Milk

A powerful partner to the dairy industry since 1893, mechanical separation technology from GEA has characterized the dairy industry from the outset and provides efficient and economic solutions to process raw milk, including clarification, skimming, bacterial removal technologies and standardization.

For a variety of reasons, milk should be clarified using separators to improve its quality. Despite the preventive hygiene measures in place, the raw milk delivered to dairies by agricultural businesses still contains a number of unwanted substances, such as udder-derived somatic cells and blood, contaminants from the air and dirt from contact with milking machines, milk lines and transport vehicles.
 
Clarifiers are equally suitable to clean both cold and warm milk and are simple to integrate. Almost no product is lost as a result of treatment with clarifiers and any resultant sludge can be routed straight to a neutralization or wastewater treatment plant. The loss of valuable milk constituents, such as protein, as a result of the removal of milk sludge is negligible.

Cream Skimming

Raw milk contains approximately 4% fat. To produce non-fat milk, the cream must first be separated. Whereas warm milk separation takes place at temperatures of 50–60 °C, cold milk separation takes place at temperatures of 4–30 °C. Yet, GEA supports both these processes with the procool system.
 
The cream skimming separators from the hyvol® proplus line set new standards of product protection and yield maximization. And, as all our separators are equipped with the hydrosoft system, we guarantee the lowest possible feed pressures, gentle product intake, low shear forces and, as a result, the highest possible separation efficiencies. The hydrosoft system uses no high-maintenance mechanical seals and requires no additional cooling water.

Bacterial Removal

Bacteria, yeasts and mold spores can contaminate milk products, which makes reliable bacterial clarification all the more important. GEA’s solutions range from single- and two-stage bacteria removal processes to the special bacterial clarification of milk, the targeted bacterial clarification of cheese milk and a treatment for whey concentrate. Beyond this, separators with the GEA proplus module can be used to recover valuable proteins from solid residues in conjunction with bacteria removal.

Standardization

With the latest standomat system, GEA is able to offer a standardization unit for milk fat to milk protein. The system regularly measures and regulates the defined specifications during the production process. Limit values are precisely maintained to optimize resource use and, as regular sampling is no longer required, laboratory checks can be minimized. The flexible optical process used can be applied to consumer milk, standardized cheese milk, yoghurt products, standardized cream products, recombined milk products as well as condensed milk and coffee cream.
 
With the dairysmart, GEA now offers a skid that has been designed for hot milk/whey skimming, milk cleaning, cream fat content monitoring and automatic tank standardization. Designed for small and medium-sized dairies, as well as cheese factories, it comprises the ecocream skimming separator for milk and whey in conjunction with an intelligent production kit for smart, flexible product processing and the new IO control system from GEA.