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Table 6.1
149
ABC 123
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Concentration of air in cream, causing inaccurate in-line fat standardisation, incrustation of cream heaters, 'pre-churning' resulting in - loss of yield in butter production, - adhesion of free fat to the tops of packages. Reduction of the stability of cultured milk products (expulsion of whey). Various methods of deaeration are therefore used to avoid jeopardising production and the quality of the products.
7 8
Fig. 6.6.2 Back of a milk tanker. 1 2 3 4 5 6 7 8 9 Hose for collecting milk at the farm Strainer Pump Air eliminator Measuring device Check valve Valve cluster Tank outlet Hose for milk delivery at the dairy
Milk reception
ABC 123
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On arrival at the dairy, the milk will again contain dispersed air as a result of the jolting of the road tankers en route. Normally, the milk is measured as it is pumped to the reception tanks. Here again, the milk should first pass an air eliminator of the same type to ensure accurate measurement, (Figure 6.6.3).
2 1
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Fig. 6.6.3 Milk reception at the dairy with air eliminator (1) and volume-measuring device (2).
The inlet of the cylindrical vessel must be located at a lower level than the outlet pipe of the milk tank(s) on the vehicle, as the milk should not be pumped into the vessel, but transferred to it by gravity. The system can be manually or automatically operated. In both cases, the efficiency of air elimination depends very much on how finely dispersed the air is. The smallest air bubbles cannot be removed.
150
Vacuum treatment
Vacuum deaeration has been used successfully to expel dissolved air and finely dispersed air bubbles from milk. Pre-heated milk is fed to an expansion vessel, (Figure 6.6.4), in which the vacuum is adjusted to a level equivalent to a boiling point about 7 to 8 C below the pre-heating temperature. If the milk enters the vessel at 68 C, the temperature will immediately drop to 68 8 = 60 C. The drop in pressure expels the dissolved air, which boils off, together with a certain amount of the milk. The vapour passes a built-in condenser in the vessel, condenses, and runs back into the milk, while the boiled-off air, together with noncondensable gases (certain off-flavours) is removed from the vessel by the vacuum pump. For production of yoghurt the vacuum vessel is not provided with a condenser, as milk intended for yoghurt is often also slightly (15 20 %) concentrated. Condensation of vapour is arranged separately.
Vacuum
Cooling water
Whole milk is supplied to the pasteuriser and heated to 68 C. It then proceeds to the expansion vessel for vacuum treatment. To optimise the efficiency, the milk enters the vacuum chamber tangentially through a wide inlet, which results in exposure of a thin film on the wall. Expansion of the vapour flashed off from the milk at the inlet accelerates the flow of milk down the wall. On the way down towards the outlet, which is also located tangentially, the velocity decreases. The feed and discharge capacities are thus identical. The deaerated milk, now at a temperature of 60 C, is separated, standardised and homogenised before returning to the pasteuriser for final heat treatment. With a separator integrated in the processing line, a flow controller must be placed before the separator to maintain a constant flow through the dearator. In this case, the homogeniser must be provided with a circulating loop. In a process line without a separator, the homogeniser (without a circulation loop) will maintain the constant flow through the deaerator.
2 3
Fig. 6.6.4 Flow of milk and air in the vacuum deaerator with built-in condenser. 1 Built-in condenser 2 Tangential milk inlet 3 Milk outlet with level control system
8 1 7
6 5
Fig. 6.6.5 Milk treatment plant with deaerator.
3
FC
1 2 3 4 5 6 7 8 9
Pasteuriser Deaerator Flow controller Separator Standardisation unit Homogeniser Holding tube Booster pump Vacuum pump
151
152