Dairy Processing
ProcessTürk's catalog includes 4 different lines and machines in the Dairy Processing category. Compare them by capacity, automation level and budget, and request a quote.
Homogenizer
High-pressure system breaking fat globules in milk and liquid foods.
Butter Machine
A stainless system that converts pasteurized cream into butter through physical separation.
Cream Separator
Fully automatic separator that separates fat in milk using centrifugal force.
Clarifier (Cleaning Separator)
High-speed separator that separates sediment, solid particles, and foreign materials in milk.
How to choose in this category
Dairy processing equipment separates, clarifies and homogenises raw milk and churns cream into butter: cream separators, clarifiers, homogenisers and butter machines. Heat treatment (pasteurisation) is a separate step listed under Thermal Processing.
Selection criteria
- A cream separator uses centrifugal force to split cream from skim milk; a clarifier removes sediment and foreign particles without separating fat. They do different jobs and many lines use both.
- A homogeniser forces milk through a narrow gap at high pressure, reducing fat globule size and preventing creaming. Operating pressure and single- or two-stage design depend on the product.
- Separator and clarifier ratings are stated at a given milk temperature; the same machine runs at a lower flow on cold milk. When comparing offers, ask at which temperature the capacity is defined.
- Butter must meet the milk-fat content required in the market of sale; the Codex standard for butter sets a minimum of 80 % milk fat. Cream ripening and churning are adjusted to this target.