Whey cream separator CSI

Application spectrum ranges from the one-stage, two-stage and special bacteria separation from drinking milk through variable bacteria separation to cheese-making milk, right up to treatment of the whey concentrate. Increased protein yield with GEA proplus Optionally, the bacteria removal separators can be equipped with the proplus system. With proplus it is possible to extend the ejection intervals during production up to six-fold compared to conventional bacteria removal separators. The result is a significant boost in protein yield from the raw milk used by means of consistent loss minimization of up to 75 %. In addition, there is a decrease in costs for waste water, maintenance and wear. Optimum design for the efficient removal of spore formers The bacteria removal separator separates in particular spore formers such as Bacillus cereus, heat-resistant up to 128 °C and cold-tolerant at the same time, which negatively impact the shelf life of the drinking milk due to sweet coagulation. A large number of cheese defects can likewise be prevented effectively through the application of bacteria removal separators. The use of nitrate is also largely superfluous or can be dispensed with completely. Due to the higher specific gravity of the spores compared to the raw milk and skim milk, they can be removed from the milk extremely efficiently with the aid of bacteria-removing centrifuges.