CENTRIFUGE

CENTRIFUGE

A machine with a rapidly rotating container that applies centrifugal force to its content typically to separate fluids of different densities i.e. cream from milk or liquids from solids.

Processes involved in separating cram from milk;

1.    Get fresh whole cow milk. If the milk has been homogenized, you won’t be able to separate the cream.

2.    Pour the milk into the shallow, flat dish and let gravity work. If it’s given enough time, gravity naturally separates sediments and liquids that don’t mix. Place the dish in a cool place and allow it to sit for 12 to 24 hrs.

3.    Use a spoon or ladle to gently collect the cream, which rise to the surface of the dish. The milk remains underneath. You must skim only the surface to keep from mixing the cream with the milk.

4.    Store the cream in a clean, covered container.

 

USE THE CENTRIFUGED METHOD

5.    Use the centrifuged cream separator to quickly and efficiently separate cream from the whole cow milk. Pour the milk in to a bowl and pass it through the central tubular shaft to begin.

6.    Centrifuge the milk. The faster you spin the bowl the heavier the cream. Some cream separators have programs setting that allow to set the fat percentage. Typically the fat percentage ranging from 18 to 48%.

7.    Collect the cream. The force of spin causes the cream to separate from the milk. The cream dispenses in separate container than the milk store in covered container in the fridge.