Cream Seperation and Homogenization ( Volkan ÖZÇELİK )

The main purpose of the experiment was to separate the cream of raw milk by using Disk-Bowl centrifuge. The main principle of separation depends on density differences between fat and liquid phases. Fat is found as emulsion in the milk. The diameter of the fat globules is significant. By increasing diameter of globules, separation of fat becomes easier. As well we introduced the homogenization that primarily causes disruptions of fat globules into much smaller ones. Consequently it diminishes creaming and may also diminish the tendency of globules to clump or coalesce.

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