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The GEA Standomat MC Plus is equipped with extreme precision controls to allow you to get more cream out of your milk standardization process.
With all models the cream fat content is determined via density measurement in a mass flow meter. The cream fat control is effected by variation of the cream flow. Control procedures adapted to the different operating conditions (start up, production, bowl discharge, shut down) take into account the specific requirements of the separator.
How does it work?
For standardizing, a part of the cream flow is controlled via a mass-flow meter and dosed back into the skim milk. The control components for the skim milk backpressure are integrated on the GEA Standomat base unit. For all milk applications the feed flow to the separator is fully controlled and monitored.
What is standardizing?
If milk with a defined fat content is to be produced instead of skim milk a certain part of the cream has to be dosed back into the skim milk. This procedure is called standardizing. Besides the control of the cream or milk fat content, the units can also provide a proportional dosing of additives. Skimming separators split the incoming whole milk into skim milk and cream.