Self-cleaning clarifiers for liquid/solid separation. The clarifier allows the recovery of fine particles (0.5-500 µm) and/or a strong clarification of liquids by means of a very high peripheral centrifugal field (G-force).
Milk bacterial clarifiers are essentially used to improve quality in drinking milk and cheese production. The general reduction of the amount of bacteria and the important reduction in aerobic spores, anaerobic spores and listeria mean that pasteurisation temperatures can be reduced. Milk bacteria clarification also helps avoid problems during cheese aging, and improves shelf life and organoleptic properties of the milk. The milk bacteria clarification process can be performed in one of the following ways:
- continuous extraction of bacteria in the concentrated milk flow that must be sterilised before re-use
- extracted concentrate recycling in the feed and bacteria minimization by using only partial discharges
The first method results in minimum milk losses, but requires a more complex and expensive treatment. The second method is the best compromise between installation costs, product quality and milk loss.