OBJECTIVES

To measure the quantity and density of cream and skim milk.

INTRODUCTION

Centrifugation is an old technique which is characterized by application of centrifugal

alternatively of gravity acceleration with blink of an eye to increase deposit speeds of particles
to be separated from a mixture. The rule of centrifugation was applied in Liquid-liquid
separation by utilizing disc – bowl extractor in dairy industry to ease separation of liquid milk
into pick and skim milk. Apart from that. It was utilize in the thinning coconut milk to coconut
pick and H2O. Nowadays, milk can be skimmed more expeditiously.

MATERIALS

Dairy milk powder and coconut milk

APPARATUS

25 ml specific gravity (SG) bottles, 1 L beakers, thermometer

PROCEDURES

The disks and the bowl were being washed with tap water. The rubber o – ring was
placed at the base of the bowl and the disks were arranged with the holes lie on a line. The ring
was screwed tightly and by using the tool provided, the bowl was tighten with ring. The heavy
phase outlet was first fixed followed by the light phase outlet. Then, the collection fixture,
distribution float as well as the collection beakers were placed. For the feed preparation, 250 g
of full cream milk powder was dissolved with water in 1 L beaker to form liquid milk and
poured into the feed receiver. The switch was then turned on and the speed knob was fixed.
The knob of the feed stopper was turned to feed position so that the milk can flow through the
centrifuge. The quantities of the milk in the feed, cream and the skim milk were recorded and
the density was measured by using 25 ml specific gravity (SG) bottles. The feed preparation
was then being repeated for dilute coconut milk.
RESULT

Table 1.1: Amount of skim milk and cream collected at different temperature treatment

Samples Full cream milk powder Coconut milk

Amount of milk (ml) 2700 1000
Amount of skim milk or water (ml) 680 454
Amount of cream or water (ml) 125 94

Table 1.2: Density measurement of skim milk and cream

Sample Full cream milk powder Coconut milk

Skim milk cream Cloudy water cream
Weight of SG bottle + 16.65 16.65 16.57 16.35
stopper (g)
Weight of SG bottle 43.09 42.60 42.27 40.51
+stopper + skim milk or
cream or water (g)
Weight of skim milk or 26.44 25.35 25.70 24.16
cream or water (g)
Volume of FG bottle (ml) 25.00 25.00 25.00 25.00
Density of skim milk or 1.06 1.01 1.03 0.97
cream or water (g/ml)

CALCULATION

For full cream milk powder:

Density of skim milk: Density of cream:

𝑚𝑎𝑠𝑠 (𝑔) 𝑚𝑎𝑠𝑠 (𝑔)

Density = Density =
𝑣𝑜𝑙𝑢𝑚𝑒 (𝑚𝑙) 𝑣𝑜𝑙𝑢𝑚𝑒 (𝑚𝑙)

26.44 25.35
= 25.00 = 25.00
 = 1.06 g/ml = 1.01 g/ml

For coconut milk:

Density of skim cloudy water: Density of cream:

𝑚𝑎𝑠𝑠 (𝑔) 𝑚𝑎𝑠𝑠 (𝑔)

Density = Density =
𝑣𝑜𝑙𝑢𝑚𝑒 (𝑚𝑙) 𝑣𝑜𝑙𝑢𝑚𝑒 (𝑚𝑙)

25.70 24.16
= =
25.00 25.00

=1.03 g/ml = 0.97 g/ml

DISCUSSION

Separation is an essential process step in the production of the composition –

standardized whole milk required for making some dairy products and in the manufacture of
products made from skim milk and cream (Brooks, 2014). Koblov, Aramatov and Chem (1970)
in their study stated that when milk enters rapidly into the revolving bowl of the cream
separator, it is immediately subjected to a tremendous centrifugal force, which 3000 – 6000
times greater than gravitational force while both the fat and skim milk are subjected to the
centrifugal force; the difference in density affects the heavier portion (skim milk), than the
lighter portion cream. Thereby skim milk is moved to the periphery which the fat portion moves
towards the centre.

In this experiment, the procedure conducted mainly to measure the quantity and the
density of cream and skim milk in two different products which are full cream milk powder
and coconut milk. Both powdered products were diluted in water and heated until reaching
60ºC and poured into the feed position of the disc bowl centrifuge thus separation of the skim
milk and the cream may be conducted. The temperature of 60ºC of the diluted sample must be
maintain to obtain an optimum separating efficiencies. The perceived optimum separating
temperature range for separating whole milk into skim milk and cream is 45ºC - 55ºC and the
temperature above this range cause the denaturation of whey protein (Brooks, 2014).

From the result obtained, it was found that 680 ml of skim milk and 125 ml of cream
were presence in the full cream milk powder while 454 ml of cloudy water and 94 ml of cream
in the coconut milk. By using 25 ml specific gravity (SG) bottle, the density of the skim milk
and cream in both sample can be calculated. The density of skim milk in the full cream powder
milk was found to be 1.06 g/ml and the density of the cream is 1.01 g/ml. for the coconut milk,
1.03 g/ml cloudy water and 0.97 g/ml of cream were obtained.

While conducting the experiment, there might be some error occurred as we failed to
maintaining the temperature of 60ºC of the diluted full cream powder milk before being poured
into the disc bowl centrifuge. Thus, it might be effecting our result because of poor efficiency
if separation. The density difference and the viscosity of the sample may cause the liquid cannot
be separated. Higher temperature of the sample will lead to lower viscosity and increasing the
density difference of the sample, thus making the separation of the liquid is easier. The result
obtained show that the coconut milk is much easier to separate compared to the full cream milk
powder as it has a larger difference in density.

CONCLUSION

Centrifugal force is force caused by rotation with direction of force out of the centre of
rotation. Centrifugation can be used to separate the liquid – liquid mixture having a
different density. Greater density of a substance so centrifugal force that works against
these substances is greater. The density of skim milk in the full cream powder milk was found
to be 1.06 g/ml and the density of the cream is 1.01 g/ml. For the coconut milk, 1.03 g/ml
cloudy water and 0.97 g/ml of cream were obtained. The objectives of the experiment were
successfully achieved.
REFERENCES

1. Koblov, V.M. & Aromatov, Y.L. Chem Petrol Eng (1970) 6: 971. https://doi-
org.ezaccess.library.uitm.edu.my/10.1007/BF01143401
2. Cream separator. (2018). In Encyclopædia Britannica. Retrieved from
https://academic-eb-com.ezaccess.library.uitm.edu.my/levels/collegiate/article/cream-
separator/26805
3. Evonne Hillary Brooks. (2014). Milk Separation And Pasteurisation: The Impact Of
Separating Temperature And Order Of Separation And Pasteurisation, On The
Composition Of Skim Milk, Cream And Separator Sludge. Massey University,
Palmerston North, New Zealand. Retrieved from
https://mro.massey.ac.nz/bitstream/handle/10179/6531/02_whole.pdf?sequence=3&is
Allowed=y