STUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO MILK
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Date
1982
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Publisher
AAU, Anand
Abstract
In the present work, the process of churning buffalo milk by agitation was studied, fat percentage of buffalo milk was varied from a level of 5 per eent standardised milk to that of cream of about 40 percent. Agitation was produced by handshaking the milk in tins and by stirring it with a small variable speed stirrer. Dimensional analyais was employed to get a better understanding of the churning process and thereby to develop a relationship among the parameters involved in the process. The results of various experimental sets were plotted using the relationship obtained from dimensional analysis, The graph obtained revealed a straight line relationship on log-log scale, further, experiments were carried out to find optimum operating conditions for the process of churning, The parameters studied were : fat recovery, treatment time, temperature during treatment, operating turbulence level and energy consumption.
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Keywords
DAIRY ENGINEERING, DAIRYING, A STUDY