Getting the Most out of Milk

Total Page:16

File Type:pdf, Size:1020Kb

Getting the Most out of Milk 245723_Casein 29/04/05 13:25 Side 3 Getting the most out of milk Alfa Laval Foodec decanter centrifuges for casein and lactose processing 245723_Casein 29/04/05 13:33 Side 1 Hygiene makes the difference Casein and lactose are two important milk by-products with considerable market potential – if they can be processed under sufficiently hygienic conditions. Alfa Laval Foodec decanter centrifuges provide you with an efficient, profitable way to do just that – processing casein and lactose into attractive, high-value products that are in demand by the food industry worldwide. 245723_Casein 29/04/05 13:29 Side 4 From excess to opportunity The amount of cow’s milk currently The process produced on the world market greatly The raw cow’s milk that is the sole The Foodec benefits for casein and exceeds consumption. There is source of both casein and lactose is lactose processing include therefore considerable interest in first separated into cream and ● special sanitary design to meet high alternative uses for this milk. skimmed milk. The cream is used in hygiene standards, thus ensuring cheese production, whereas the better product quality Some of the most common cow’s milk skimmed milk is used in producing ● meticulous control, which means by-products – casein and lactose – are casein. Whey from both cheese and greater process efficiency and better distinctive for their high nutritional casein can then be used to produce quality value. This means that with the right lactose. ● up to 25% greater solids handling equipment and know-how, casein and capacity, at no extra cost lactose processing can open up To produce casein, the skimmed milk is ● greater separation efficiency, which significant new business opportunities. heated and acid is added to adjust the means faster processing. pH level so that the precipitation Casein process can begin. The solids are then Casein is a special form of protein that separated from the whey. This wet is precipitated from skimmed milk, casein is then dried and packaged or retaining as much as 80% of the sent for further processing. protein content of raw cow’s milk. To produce lactose, whey from a Lactose cheese or casein plant first undergoes Lactose is the sugar content of cow’s mechanical separation in order to milk, comprising glucose and remove all the solid fines in the whey. galactose. It is itself a by-product of The clarified whey is then defatted, casein production and cheese evaporated and crystallized. The manufacturing. lactose crystals are separated, and this lactose component is finally dried and packaged. 245723_Casein 29/04/05 13:31 Side 5 High-efficiency process flow chart – casein production Pre-conditioning Skimmed milk Fresh water Batch mixer tank Foodec decanter Foodec decanter Foodec decanter Foodec decanter centrifuge centrifuge centrifuge centrifuge Casein to further processing Mixer Mixer Mixer tank tank tank Optional Whey to lactose plant Wastewater High-efficiency process flow chart – lactose production Whey from casein production Evaporation Fresh water Crystallization Cooling Foodec decanter Foodec decanter Foodec decanter Foodec decanter centrifuge centrifuge centrifuge centrifuge Batch mixer tank Lactose to further Pulp wash and processing rinse water Whey to further processing Alfa Laval in casein and lactose able to handle high solids content and Any mixing with air contributes to processing to provide a clear centrate. Purity and foaming that leads to yield problems. The production of both casein and yield are the most important Foodec decanter centrifuges are lactose involves high levels of hygiene. parameters, and Alfa Laval Foodec equipped with a special seal design The separation equipment used for decanter centrifuges are ideal for and liquid discharge system that hinder dewheying and dewatering must be meeting these requirements. any such foaming and thus alleviate any problems associated with this. 245723_Casein 29/04/05 13:50 Side 6 The centrate clarity and cake dryness are controlled by an advanced system that features the new Decanter Core Controller (DCC), specially developed for Foodec decanter centrifuges. Benefit from Foodec decanter centrifuges in your casein and lactose processing operations The unique design of the Alfa Laval Dewheying Washing Foodec range enables you to virtually Foodec decanter centrifuges are ideal Washing is carried out in either one or eliminate problems with oxidation and for removing the whey from both two stages using two Alfa Laval foaming, as well as maintaining high casein and lactose. In this process, the Foodec decanter centrifuges and a levels of hygiene and drastically focus is on method called counter-current reducing processing time. ● high solids recovery rate washing. This involves re-using ● good clarification centrate from the discharge of each The built-in advantages and benefits of ● high levels of hygiene decanter centrifuge to wash and re-mix Foodec decanter centrifuges include ● easy cleaning. with the solids discharge. In general, ● special sanitary design that enables this method means that water you to match stringent FDA, 3A and The solids content for both casein and consumption can be reduced by up to USDA standards. The Foodec design lactose is normally no less than 15%. 70%, compared with a co-current also focuses on ease of cleaning However, the solids from casein and washing method. ● a new drive and control system that lactose have different characteristics gives you even better control over and the separation equipment used for Foodec decanter centrifuges are the separation process, to help you processing these two products equipped with special rinse and pulp boost the quality of the end product therefore has different features. wash features that make it possible to ● better solids transportation that undertake washing and re-mixing of enables you to boost solids handling Alfa Laval Foodec decanter centrifuges the solids within the decanter itself, capacity by up to 25% compared have the advantage of a complete thus providing notable reductions in with all other designs currently range of features – such as the new equipment costs. Along with the available – at no additional cost range of Foodec conveyors – that efficiency provided by the Decanter ● greater separation efficiency, which make them suitable for both Core Controller (DCC) control system, means faster processing. processes. Foodec decanter this enables the operator to regulate centrifuges are specially designed to the process with considerable handle high solids content, combined accuracy. with the ability to control cake dryness and the specified level of solids content Recovery in the centrate. The recovery process involves the final washing of the solids, in which clean water is used to boost the purity of the final product. 245723_Casein 29/04/05 13:53 Side 2 Alfa Laval in brief Alfa Laval is a leading global provider of specialized products and engineered solutions. Our equipment, systems and services are dedicated to helping customers to optimize the performance of their processes. Time and time again. We help our customers to heat, cool, separate and transport products such as oil, water, chemicals, beverages, foodstuffs, starch and pharmaceuticals. Our worldwide organization works closely with customers in almost 100 countries to help them stay ahead. How to contact Alfa Laval Up-to-date Alfa Laval contact details for all countries are always available on our website at www.alfalaval.com PFT00118EN 0503 ALFA LAVAL is a trademark registered and owned by Alfa Laval Corporate AB, Sweden. © 2005 is a trademark registered LAVAL ALFA.
Recommended publications
  • F-Type Decanter Centrifuge for Efficient Separation and Hygienic Processing in the Dairy Industry
    F-type decanter centrifuge For efficient separation and hygienic processing in the dairy industry ASK YOUR SEPARATION SPECIALIST www.andritz.com/separationandritz.com/separation Players in the dairy industry, you are facing challenges re- lating to purity, hygiene, en- ergy savings, and process optimization every day. There is one solution that can help you to solve these issues: the ANDRITZ SEPARATION F-type decanter! With more than 15,000 de canter cen- trifuges installed around the world, the F-type decanter specially designed for the food industry meets the most demanding require ments of dairy experts. Reliable technology based equipped with various cleaning phases in Your benefits on detailed knowledge of the cleaning-in-place (CIP) system. Excellent performance and clarifica- the process tion due to optimized scroll design At ANDRITZ SEPARATION, we know every By using our CentriTune control system, Maximum availability as a result of process in the dairy industry, and we pay up to ten CIP phases can be planned. The excellent cleaning properties and attention to your every need: each dairy integrated CIP nozzles ensure optimum fully automated CIP application has its own specially designed cleaning efficiency for all related parts, Optimum product quality thanks to decanter with specific features to achieve such as solids and liquid casing, feed integrated washing device and spe- the best performance and meet all of your pipe, or outer bowl parts, thus preventing cial feed chamber, ensuring gentle requirements. any impurities or
    [Show full text]
  • Centrifugal Separators and Milk Standardisation
    Centrifugal separators and milk standardisation Centrifugal separators Some historical data A newly invented appliance for separating cream from milk was described in the German trade journal “Milch-Zeitung” dated the 18th of April 1877. This was “a drum which is made to rotate and which, after turning for a time, leaves the cream floating on the surface so that it can be skimmed off in the usual fashion”. After reading this article, a young Swedish engineer, Gustaf de Laval, said, “I will show that centrifugal force will act in Sweden as well as in Germany.” The daily newspaper “Stockholms Dagblad” of 15th January 1879 reported: “A centrifugal separator for cream skimming has been on show here since yesterday and will be demonstrated every day between 11 a.m. and 12 noon on the first floor of the house of number 41, Regeringsgatan. The machine can be likened to a drum which is driven round by a belt and pulley. The cream, which is lighter than the milk, is driven by centrifugal force to the surface of the milk and flows off into a channel from which it is led into a collection vessel. Fig 6.2.1 Gustaf de Laval, inventor of Under it, the milk is forced out to the the first continuously working centrifugal separator. periphery of the drum and is collected in another channel, whence it is led to a separate collecting vessel.” From 1890, the separators built by Gustaf de Laval were equipped with specially-designed conical discs, the patent on which had been granted in 1888 to the German Freiherr von Bechtolsheim and had been acquired in 1889 by the Swedish company AB Separator, of which Gustaf de Laval was part-owner.
    [Show full text]
  • Download Brochure
    4&1"3"5*0/ $0/7&:*/(&26*1.&/5 Hebei GN Separation & Conveying Equipment Co.,Ltd. &RQWHQW 3DUW&RPSDQ\3UR¿OH ………………………………………… 3 1.1 Company Introduction …………………………………… 3 1.2 GN No.1 Factory ………………………………………… 4 1.3 GN No.2 Factory ………………………………………… 5 1.4 GN Solids America ……………………………………… 6 *1&HUWL¿FDWHV …………………………………………… 7 3DUW'HFDQWHU&HQWULIXJH ……………………………………… 8 2.1 GN Industry Decanter Centrifuge ………………………… 8 2.2 GN Centrifuge VFD Control Panel ……………………… 9 2.3 Fully Hydraulic Drive Centrifuge ………………………… 10 2.4 T Series Decanter Centrifuge …………………………… 11 2.5 Y Series Decanter Centrifuge …………………………… 13 2.6 C Series Decanter Centrifuge …………………………… 14 2.7 3 Phase Decanter Centrifuge ……………………………… 15 3DUW'LVF6WDFN6HSDUDWRU …………………………………… 16 3.1 Disc Stack Separator Introduction …………………………16 3.2 Disc Separator 2-Phase …………………………………… 17 3.3 Disc Separator 3-Phase …………………………………… 18 3DUW'HZDWHULQJ6FUHZ3UHVV ………………………………… 19 4.1 Dewatering Screw Press Introduction …………………… 19 4.2 Dewatering Screw Press Model ………………………… 20 3DUW&RQYH\LQJ(TXLSPHQW …………………………………… 21 5.1 Solids Vacuum Pump ………………………………………21 5.2 Centrifugal Sand Pump …………………………………… 22 5.3 Screw Pump ……………………………………………… 23 5.4 U-Type Screw Conveyor ………………………………… 24 5.5 Tube Type Screw Conveyor ……………………………… 25 3DUW2WKHU6HSDUDWRU ………………………………………… 26 6.1 Vertical Screen Scroll Centrifuge ………………………… 26 ,QFOLQHG3ODWH&ODUL¿HU …………………………………… 27 6.3 Oil Water Separator ……………………………………… 28 2 Content www.gnseparation.com Part 1: &RPSDQ\3URÀOH &RPSDQ\,QWURGXFWLRQ Hebei GN Separation & Conveying Equipment Co.,Ltd manufacture industrial separation equipment and convey- ing equipment. The GN Brand has been in the industry since 2007. Our manufacture plant is close to Beijing, Chi- na. But our products have been exported to over 70 countries in the world.
    [Show full text]
  • Decanter Centrifuge Technology with Customers in Almost 100 Countries to Help Them Stay Ahead
    Alfa Laval in brief Alfa Laval is a leading global provider of specialized products and engineered solutions. Our equipment, systems and services are dedicated to helping customers to optimize the performance of their processes. Time and time again. We help our customers to heat, cool, separate and transport products such as oil, water, chemicals, beverages, foodstuff, starch and pharmaceuticals. Our worldwide organization works closely Alfa Laval – decanter centrifuge technology with customers in almost 100 countries to help them stay ahead. Separating solids from liquids How to contact Alfa Laval Up-to-date Alfa Laval contact details for all countries are always available on our website at www.alfalaval.com PCD00002EN 0909 Separating solids from liquids plays a key role in countless industrial processes. Decanter centrifuges from Alfa Laval perform this crucial function exceptionally well. Working principles VFD-controlled motor for screw conveyor Pond of clarified liquid Outlet for clarified liquid Screw conveyor Continuous separation Accelerating the process centre line. Rotating this unit rapidly Virtually all branches of industry need However, such clarification is an means that the effect of gravity is to separate solids from liquids at some extremely slow process and was not replaced by a centrifugal force – the point in their manufacturing processes. able to meet industry’s needs for more effect of which can be up to 4000 Alfa Laval has more than fifty years of rapid, controllable results. times greater. experience in meeting this requirement The idea behind the development of using decanter centrifuge technology. the decanter centrifuge was therefore This force is then used to separate The decanter centrifuge is based on to provide the continuous mechanical solids from liquids efficiently in a the simple idea of a clarifier or settling separation of liquids from solids, to manner that is easy to control.
    [Show full text]
  • The Optimization and Scale-Up of Pea Protein Extractions and Impact on Structural and Functional Properties
    The Optimization and Scale-Up of Pea Protein Extractions and Impact on Structural and Functional Properties A THESIS SUBMITTED TO THE FACULTY OF THE UNIVERSITY OF MINNESOTA BY Lucy Hansen IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE Baraem (Pam) Ismail, PhD August 2020 © Lucy Hansen 2020 Acknowledgements First, I would like to thank my advisor, Dr. B. Pam Ismail, for her consistent support and encouragement throughout my education. Though I did not realize it at the time, the course of my life was changed when you accepted me to work in your lab as an undergraduate researcher. Since the very beginning, you have provided extensive guidance and opened numerous opportunities for me, enabling me to become the food scientist I am today, and I am truly grateful. I would also like to thank Dr. Gary Reineccius and Dr. Dan Gallaher for making time to serve on my committee and for the valuable insight I have gained from taking your courses during my time at the University of Minnesota. Thank you to Mitch Maher and Ray Miller in the pilot plant, along with Yara Benavides, for helping me with the scaled-up protein extractions. I would also like to recognize my funding sources, the USDA Pulse Crop Health Initiative and the Schwan’s Company, for making this research possible. Additionally, I want to thank my lab mates for making the lab feel like a second home. Thank you to Claire Boyle for being my point-person from the start and training me on many of the analytical methods used for this thesis.
    [Show full text]
  • Efficient Sludge Thickening and Dewatering for the Environment Industry
    SEPARATION EFFICIENT SLUDGE THICKENING AND DEWATERING FOR THE ENVIRONMENT INDUSTRY DECANTER CENTRIFUGE D Centrifugation, an efficient solution to solve your dewatering and thickening tasks Centrifugation is a mechanical separation process in which two or more materials are separated using centrifugal forces. The demands of a centrifuge depend strongly on the specific application (e.g. flow rates and solids load), the material characteristics (e.g. particle size and abrasion behavior), and the operating environment (e.g. explosion-proof design). 2 Each machine in the ANDRITZ decanter centrifuge family benefits from an application-specific design. Whether your goal is to separate solids from liquids, two liquids from each other, or even to accomplish both tasks at the same time, our application specialists have an optimal design for you. Thanks to decades of experience with continuously evolving machine designs, our top-of-the-class decanter centrifuges ensure reliable and efficient performance. FILTRATION VERSUS SEDIMENTATION Compared to filtration equipment, centrifugal sedimentation equipment can often achieve the same capacity at a lower investment cost. The sedimentation process can also reach higher flow rates in a continuous mode. Wide variations in feeding parameters can also be accepted. In sedimentation processes, consumables, such as filter media in filtration processes, are not used. Better capture rates can be achieved by centrifugal sedimentation as washing cycles in the filtration process could reduce the final product capture rate. Sedimentation processes are better able to handle complex products, especially compressible ones, which are difficult to separate in filtration processes. Washing of sedimentation equipment is easier than with filtration equipment because the filtration equipment’s wash water is under pressure, thus larger quantities are used.
    [Show full text]
  • Decanter Centrifuge D for the Environment Industry
    Decanter centrifuge D for the environment industry ASK YOUR SEPARATION SPECIALIST www.andritz.com/separationandritz.com/separation What is centrifugation? An efficient solution to solve your dewatering and thickening tasks Centrifugation is a mechanical separation Filtration versus sedimentation process in which two or more materials Compared to filtration equipment, centrif- are separated using centrifugal forces. The ugal sedimentation equipment can often demands of a centrifuge depend strongly achieve the same capacity at a lower in- on the specific application (e.g. flow rates vestment cost. The sedimentation process and solids load), the material characteris- can also reach higher flow rates in a con- tics (e.g. particle size and abrasion behav- tinuous mode. Wide variations in feeding ior), and the operating environment (e.g. parameters can also be accepted. explosion-proof design). In sedimentation processes, consumables, Each machine in the ANDRITZ decanter such as filter media in filtration processes, centrifuge family benefits from an applica- are not used. Better capture rates can be tion-specific design. Whether your goal is achieved by centrifugal sedimentation as to separate solids from liquids, two liquids washing cycles in the filtration process from each other, or even to accomplish could reduce the final product capture rate. both tasks at the same time, our applica- Sedimentation processes are better able to tion specialists have an optimal design for handle complex products, especially com- you. Thanks to decades of experience with pressible ones, which are difficult to sepa- continuously evolving machine designs, rate in filtration processes. our top-of-the-class decanter centrifuges ensure reliable and efficient performance.
    [Show full text]
  • Assessing Whey Protein Sources, Dispersion Preparation Method And
    foods Article Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production Jessica M. Filla *, Maybritt Stadler, Anisa Heck and Jörg Hinrichs Institute of Food Science and Biotechnology, University of Hohenheim, D-70593 Stuttgart, Germany; [email protected] (M.S.); [email protected] (A.H.); [email protected] (J.H.) * Correspondence: Jessica.fi[email protected]; Tel.: +49-711-459-24383 Abstract: Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scraped-surface heat exchanger (SSHE) has been employed; however, dispersion preparation time, feasibility of using different whey protein sources and enrichment of the complexes for subsequent drying have not been assessed. Preparing whey protein pectin dispersions by solid mixing of pectin and whey protein powders resulted in larger complexes than powders dispersed separately and subsequently mixed after a hydration time. Dispersions without hydration of the mixed disper- sions before thermomechanical treatment had the largest particle sizes. The targeted particle size of Citation: Filla, J.M.; Stadler, M.; d90,3 < 10 µm, an important predictor for creaminess, was obtained for five of the six tested whey Heck, A.; Hinrichs, J. Assessing Whey protein sources. Dispersions of complexes prepared using whey protein powders had larger particles, Protein Sources, Dispersion with less particle volume in the submicron range, than those prepared using whey protein concen- Preparation Method and Enrichment trates.
    [Show full text]
  • Milk and Whey Processing Coproducts
    Technical Report: Coproducts of Milk and Whey Processing Contributing writers: Kimberlee (KJ) Burrington, dairy ingredient and cultured products coordinator, Wisconsin Center for Dairy Research Tonya Schoenfuss, Ph.D., assistant professor, University of Minnesota Sonia Patel, application technologist, Institute for Dairy Ingredient Processing Reviewed by: Shantanu Agarwal, Ph.D., director, Product Research and Ingredient Technology, Dairy Research Institute® The utilization of high-protein dairy fractions currently provides high-value ingredients to the food industry. New discoveries continue to be made in beneficial uses for the coproducts of these processes. Dairy ingredients can be more fully incorporated as food ingredients once their attributes have been standardized and their composition, quality and functionality are consistent. An example of this is with whey protein concentrates, where ingredient offerings at specific standardized protein concentrations (34 percent and 80 percent) can be regularly incorporated into food products. Each of the coproducts of milk and whey protein ingredient manufacturing has a unique composition and functionality. The Dairy Research Institute®, established under the leadership of America’s dairy farmers through the dairy checkoff program, supports a variety of research to help to uncover these new applications and functionalities. This report highlights some of that research, along with current and potential applications for the dairy industry. Milk and Whey Processing Coproducts Coproduct Manufacture and Composition As global demand increases, U.S.-based manufacturing of high-protein milk and whey ingredients continues to grow. In 2012, production of whey protein concentrates and isolates totaled approximately 477 million pounds.1 Milk protein concentrates and isolates production was approximately 102 million pounds.2 These ingredients are made by isolating and concentrating milk proteins from either milk or cheese whey streams.
    [Show full text]
  • Efficient Separation and Hygienic Processing in the Dairy Industry
    SEPARATION EFFICIENT SEPARATION AND HYGIENIC PROCESSING IN THE DAIRY INDUSTRY DECANTER CENTRIFUGE F Players in the dairy industry, you are facing challenges relating to purity, hygiene, energy savings, and process optimization every day. There is one solution that can help you to solve these issues: the ANDRITZ decanter centrifuge F! With more than 15,000 de canter centrifuges installed around the world, the decanter centrifuge F specially designed for the food industry meets the most demanding require ments of dairy experts. 2 RELIABLE TECHNOLOGY BASED ON DETAILED KNOWLEDGE OF THE PROCESS YOUR BENEFITS At ANDRITZ Separation, we know every process in the dairy industry, • Excellent performance and and we pay attention to your every need: each dairy application has clarification due to optimized its own specially designed decanter with specific features to achieve scroll design the best performance and meet all of your requirements. • Maximum availability as a result of excellent cleaning properties HYGIENIC PROCESSING and fully automated CIP The general machine design has been modified to fulfill the stringent • Optimum product quality thanks demands of the dairy industry in terms of hygienic design and concept. to integrated washing device Surfaces, seals, and angles are designed in accordance with the latest and special feed chamber, food guidelines, such as 3A or EHEDG. Depending on the specific ensuring gentle treatment application, the ANDRITZ decanter centrifuge F comes equipped with • No need for defoamer as a result various cleaning phases in the cleaning-in-place (CIP) system. of a special pressure discharge system at the liquid end By using our Metris addIQ control system, up to ten CIP phases can • Able to accomodate customer be planned.
    [Show full text]
  • A Process of Recovering Lactose from Whey
    ~" ' Nil II II II INI MINI II III II I II J European Patent Office CO Publication number: 0 311 977 B1 Office europeen„ des brevets © EUROPEAN PATENT SPECIFICATION © Date of publication of patent specification: 29.12.93 © Int. CI.5: C13K 5/00, A23C 9/146, A23C 9/20 © Application number: 88116851.2 @ Date of filing: 11.10.88 © A process of recovering lactose from whey. ® Priority: 14.10.87 Fl 874535 © Proprietor: VALIO MEIJERIEN KESKUSOSUUSLIIKE @ Date of publication of application: Meljerltle 6 19.04.89 Bulletin 89/16 SF-00370 Helslnkl(FI) © Publication of the grant of the patent: @ Inventor: Harju, Mattl Erkkl 29.12.93 Bulletin 93/52 Enajarventle 10 C SF-03100 Nummela(FI) © Designated Contracting States: Inventor: Helkklla, Helkkl Olavl DE FR GB NL SE Aallonkohlna 4 C SF-02320 Espoo(FI) References cited: EP-A- 0 052 541 EP-A- 0 226 035 DE-B- 2 319 581 FR-A- 2 258 394 Representative: Tergau, Enno, Dipl. Ing. US-A- 2 116 931 US-A- 2 778 750 Tergau & Pohl US-A- 4 316 749 Patentanwalte Mogeldorfer Hauptstrasse 51 D-90482 Nurnberg (DE) 00 CO Note: Within nine months from the publication of the mention of the grant of the European patent, any person may give notice to the European Patent Office of opposition to the European patent granted. Notice of opposition shall be filed in a written reasoned statement. It shall not be deemed to have been filed until the opposition fee has been paid (Art. 99(1) European patent convention). Rank Xerox (UK) Business Services (3.
    [Show full text]