Separation Principles & Bacteria Clarification

Greg Parrish gives a great overview of all the important parameters in mechanical separation and how to improve the separation efficiency… physical force, density difference between components (milk versus vegetative bacteria cells, aerobic and anaerobic spores), particle size viscosity, temperature, time, flow rate, disc clearance, back pressure, sludge volumes, feed pressure, consistency of feed, etc. Additionally he outlines the most typical separator bacteria removal applications (cheese milk, liquid milk, low heat milk powder, UHT milk, whey processing, culture plants) in North America and the bacteria removal impact on quality, shelf life, taste, lower cell counts, reduced impurities.