At a leading integrated facility in the dairy and dairy derivatives processing industry, the CC4 Concentrated Cream Separator was commissioned to go beyond conventional cream separation and produce high-fat concentrated cream with high viscosity and fat content.The primary objective of the project was to concentrate milk fat to exceptionally high levels of 70% to 82%, delivering high-quality raw material with minimal fat loss and maximum efficiency for butter production, anhydrous milk fat (AMF/butteroil) manufacturing, and industrial cream processing.
Technical Process and CC4 Separator Engineering
As cream concentration increases, product viscosity and resistance to flow rise significantly. This can cause conventional milk separators to clog or lose performance.
Specialized Disc Stack and Hydrodynamic Design: The CC4 separator features a specially engineered bowl disc angle, spacing, and liquid flow channels designed to ensure the smooth flow of high-viscosity concentrated cream while minimizing exposure to shear stress.
Precision Liquid-Liquid Phase Separation (Light/Heavy Phase): Under high centrifugal (G) forces, the skim milk (fat-depleted phase) is separated from the concentrated fat-rich phase with high precision, down to micron-scale droplet diameters.
CIP-Compatible Hygienic Design: High-quality stainless steel construction in accordance with food safety standards, a fully enclosed hygienic design, and integrated Clean-in-Place (CIP) systems help minimize microbiological risks and maintain stringent hygiene standards.
Key Deliverables and Added Value
Maximum Fat Concentration and Product Quality: Homogeneous, smooth-textured concentrated cream with the target fat content of over 80% was achieved in a single pass, eliminating the need for a secondary enrichment stage.
Energy and Process Savings: Achieving the desired concentration in a single step significantly reduced the thermal load and energy consumption of subsequent butter or anhydrous milk fat (AMF) processing stages.
Near-Zero Fat Loss in the Waste Stream: Fat content in the separated heavy liquid phase, including skim milk or buttermilk, was kept to a minimum, maximizing the economic yield from the raw material.
