The milk is heated in a plate heat exchanger to approximately 57° C and subsequently separated into a high fat fraction and low fat fraction.
The centrifuges rotates at a high speed and this facilities the separation of oil or fat from the milk. Fat being lighter floats to the top and the remaining milk solution being heavy remains at the bottom.
The fat rich cream after skimmed off is to be used for the manufacturer of butter, butter oil, ghee or other fat rich products.
The principle used in separation by centrifugation is the difference in the density of the component of a mixtures.
The process of separating has not really changed since the first invention of the centrifuge at the end of the nineteenth century. However, the reliability of equipment and the scale at which these process are run are far beyond the imagination of the inventors.
Low fat milk are as nutritious as whole milk, but contain much less fat and cholesterol than whole milk. Low fat milks may contain 1% or 2% fat. Because fat soluble vitamins are removed when fat is separated, the new federals standard for low fat milk required addition of vitamin A.
The lower fat content drops the calories to 199 per cup.
Low fat milk processing
