Standardization System
Milk and Cream Standardization
Separation Principle
Fat content in cream and skim milk is at a constant level after departing from the separator, if other variable keep stable.
STANDOMAT
Nowadays, in milk processing plant which produces multi-dairy production, STANDOMAT is combined with separation processing. Primitive standardization is archieved by handwork. But with constantly rising capacity of processing and aspiration of less effection to the product against the seasonal variety of fat content in milk. Control valve, flowlet, density meter and flowsheet controlled by computer are used to adjust the fat content in milk and cream to demanded parameter.
Application and Cell design
Westfalia Separator has a synchronous auto-standard system, type STANDOMAT MC is designed for standardizing fat in milk and butter cream on line.
Process Data
Capacity; no less than 5000L/h
Saparation Temperature in centrifugal separator; 50 -60° C
Fat content in the whole milk: at least 0.2%, high than the fat content standardized
Standard deviation in milk STANDOMAT: fat ± 0,025 %
Standard deviation in cream STANDOMAT: ± 0,25 %