Standardization is defined as the industrial adjustment of milk or cream fat content to a precisely specified or desired value. It is of key importance for dairies, which face the challenge of transforming a gift of nature into standardized serial products for daily consumption – a broad product range with a variety of fat contents, satisfying all requirements – right down to the decimal point.
In general, the fat content of raw milk is higher than the fat content of the various dairy products to be manufactured. The standardized fat content of these products usually ranges between a minimum of 0.5 and a maximum of 3.5 percent.
With the Westfalia Separator® standomat, GEA Westfalia Separator Group has developed a standardization element which works with an automatic measuring system and represents absolute reliability.
The Vario Control system of the Westfalia Separator® standomat is characterized by a combination of the precision with which the density sensor measures fat content and the high response speed of the flow sensors. Variations in fat content are thus continuously eliminated.
Even after any production stoppages or changes, there is an immediate return to the preset parameters. Such changes may, for example, take place as a result of raw milk tank changeover, partial ejection of centrifuges or the beginning and end of production, when water is flowing through instead of milk or vice versa.
The Westfalia Separator® standomat not only allows milk to be standardized, but also enables the fat content of cream and whey cream to be controlled and checked fully automatically.