Decanters in dairies

Casein is the structural protein in milk and therefore the main ingredient in curd-cheese and cheese. Casein is produced from skimmed milk to which hydrochloric acid is added. This causes the milk proteins to precipitate; they may then be extracted with decanters and filtering systems. The casein produced in this way is washed and conveyed to a second decanting stage and subsequently dried.

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 whey is precipitated, separated and washed in several stages.

The mix of cheese fines, whey and water produced when whey-fines removing and skimming separators are used may be processed into concentrated valuable cheese masses. Special decanters that considerably increase the dry mass of such mixes of cheese fines, whey and water may be employed in this task.