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How to choose the right milk separator?
For those who want to get high-quality cream and butter at home, it is simply necessary to purchase a milk separator, which, using centrifugal force, will separate milk into skim milk and milk fats.
Separators differ from each other in:
- productivity (power from 8000 to 14000 rpm);
- the material from which the parts are made (plastic and metal);
- the capacity of the milk receiver (from 5 to 12 liters).
Separators are designed for a milk volume of 50 to 500 l / h.
On average, for household use, a productivity of 80 l / h and a drum rotation speed of 12,000 rpm are sufficient.
*For goat milk, it is better to take a high-speed separator.
If you choose by material, then there are also some features:
Plastic (made of wear-resistant polypropylene) has a number of advantages:
- moisture resistant and therefore does not rust;
- low noise level compared to metal;
- higher electrical safety rating;
- easier to clean from milk and cream residues;
Metal (made of food-grade aluminum or stainless steel). They are considered more wear-resistant, although when used in everyday life their differences are not significant, and metal ones are much more expensive. You should also remember that aluminum parts are afraid of acidic and alkaline cleaning agents.
How to properly work with a milk separator. General recommendations.
• Separator models are different, so it is important to assemble them strictly according to the instructions, in the correct order;
• Milk temperature control is very important, it should be warm, about +35 (+40) degrees (it is advisable to warm up the device itself by running a couple of liters of warm water (+50 degrees) through it);
• The separation process, namely pouring in milk, should always be started not immediately, but when the motor picks up speed (usually wait 1 minute after switching on);
• It is not advisable to separate sour milk, the separator will constantly become clogged with protein mass and will need to be cleaned often details.
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