Centrifuges in dairies
Lactose production
Lactose is produced from the whey that remains from cheese production when the casein and fat have been separated from the curdled milk. The lactose contained in the whey is crystallized out of the over-saturated whey concentration and separated in a single or several decanters. The lactose's residual moisture may be optimized in the final stage through the removal of water in so-called worm-screen centrifuges.
