Horizontal Decanter Centrifuge for Dairy Cream & Fat Separation

Raw milk collected from dairy farms contains not only milk protein and lactose, but also variable proportions of milk fat, fine dust impurities, somatic cells and denatured protein sediments. In traditional dairy workshops, fat separation mainly relies on natural flotation and low-temperature standing stratification. These outdated methods require long settling time, occupy a large number of refrigeration tanks, and result in low cream yield. In addition, incomplete separation leads to residual fat in defatted milk, affecting the stability of subsequent sterilization, membrane concentration and powder-making processes, and easily causing fat oxidation and product shelf deterioration.

Horizontal decanter centrifugal separation technology has completely optimized the traditional dairy fat extraction process. Different from disc centrifuges used for fine clarification, the decanter centrifuge is designed for high-flow and high-load dairy raw liquid treatment. Through high-speed rotary centrifugal force, materials are layered rapidly according to density differences. High-density solid impurities such as dust and protein sediments are discharged continuously by the differential screw; medium-density milk fat is separated and collected independently; low-density defatted clear liquid is discharged for subsequent processing. The whole process runs continuously without shutdown and interruption.

The entire separation procedure is completed in a fully sealed low-temperature environment, effectively avoiding milk fat oxidation, bacterial reproduction and secondary contamination. The low-shear feeding structure protects the natural emulsion stability of dairy materials, preventing fat breaking and protein denaturation during high-speed separation. Compared with traditional static separation, the decanter centrifuge greatly improves cream recovery efficiency, increases enterprise fat yield, and removes over 98% of solid impurities in raw milk, providing high-purity raw materials for standardized dairy production.

After decanter pretreatment, the defatted whey and skimmed milk liquid have stable components and low impurity content, which can effectively reduce the fouling rate of downstream ultrafiltration and nanofiltration membrane systems. It extends the service life of membrane elements, reduces cleaning frequency, and stabilizes the continuous operation of dairy deep-processing lines. The recovered high-purity cream can be used for butter production, milk fat ingredient processing and high-end dairy product formulation, greatly improving the added value of dairy raw materials.

This equipment is widely applicable for raw milk fat separation, whey cream recovery, fermented dairy residue removal and dairy wastewater grease recycling. With adjustable rotating speed, differential speed and feeding flow, the decanter centrifuge can flexibly adapt to different milk fat content and various dairy material characteristics. Fully automatic continuous operation greatly reduces manual intervention, saves refrigeration and workshop space, and lowers comprehensive production costs.

In modern standardized dairy factories, the horizontal decanter centrifuge has become indispensable pretreatment equipment for raw milk refining. It solves the industry pain points of low fat recovery rate, long process cycle and unstable product quality in traditional dairy separation processes, providing efficient, green and high-stability separation solutions for large-scale dairy deep-processing enterprises.