Dairy Separators Key Terms

Learn about the commonly used terms during the process of dairy separation

Dairy separators, or milk separators as they are sometimes called, perform the process of separating the cream out of the raw milk. From this point, a number of processes occur, including pasteurization and homogenization, to produce the dairy products such as milk, cream, cheese and yogurt that we consume.

Because the process is somewhat complicated, it's wise to familiarize yourself with some of the key terms associated with the dairy separation process. Here are some commonly used words.

 

Milk separation

Usually performed during the process of pasteurization in some form of centrifuge machine, the process of milk separation occurs when milk fat is separated from the milk, resulting in both cream and skim milk.
Try: Milk Industry has interesting information on the separation process. It also has a diagram. Look under "Separators." 

Centrifugation

Centrifugation is the process of using a centrifuge machine that uses an immense amount of force to separate milk, according to the different proprietary densities. By simulating gravitational effects, cream is separated from the milk.
Try: The Dairy and Science Technology Department of the University of Guelph gives a comprehensive description of centrifugation.

Butteroil

After removing all moisture and nonfat solids from butter or cream, butteroil is created. It is a rich form of milk fat among dairy products found in the Western world. Butteroil contains significant amounts of vitamins A, D, E and K.
Try: Learn more about butteroil at Dairyforall.com.

Bactofugation

The process of centrifugal removal of bacteria from milk is called bactofugation. Bacteria and bacteria spores are reduced by 86 percent to 92 percent during this process.
Try: Dairy Industries has more information on bactofugation.

Homogenization

Homogenization is the process of breaking up fat once it has been separated into much smaller molecules so that it can be redistributed throughout the milk.
Try: GEA Filtration has a glossary that provides additional information on homogenization.

Pasteurization

Pasteurization is the process of killing a large number of the harmful bacteria found in milk by heating it to 161 degrees Fahrenheit for a period of at least 15 seconds.
Try: The Indiana Dairy Council has an FAQ section with helpful information.

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