Milk Separation at Home

Milk Separation at Home

Milk is a strategic product of humanity. It is rich in vitamins and minerals that are vital for the development of a young organism and support of an adult organism.

Cow's and goat’s milk are used in the food industry most often. For high-quality processing of dairy products, separators and other types of equipment are used. However, you can also process it at home.

The cream separator may be used for separation of milk into cream and skimmed milk. Cream is usually used for making sour cream while milk is used for producing cottage cheese. In some cases, another method called settling is applied but it takes more time. According this method, milk is poured into a large bowl and left in a cool place for 18-20 hours.

After the time is up milk fat rises up and forms a layer of cream which then is poured into a separate bowl. However, this method used in villages has significant disadvantages. First of all, only 1% of milk fat remains while whole milk contains 3.2%. Long-term settling sometimes leads to souring of milk so it can no longer be used in raw condition. Therefore, separation of milk is considered the most rational method of making dairy products in the 21st century.

Separators are not only used at an industrial level; there exist some apparatus produced for home use. Such machines have a low capacity of from 30 to 100 liters per hour depending on which actuator is used - manual or electrical.

It is better to install separators in rooms with controlled temperature. Mounting location: a table edge with a stable support is the optimal place. A special stand solid enough for milk processing can also be used.

If you purchased or intend to purchase a home-use milk separator, be sure to check out our tips. Before you start, you need to pass a little hot water through the separator bowl. The machine needs warming up for proper operation. When the rotation speed reaches normal you can begin pouring milk into the bowl. As a rule, milk is poured directly from under the cow; if not, it is better to heat the milk to 35 degrees for better defatting.