Milk reception in butter & cheese production

Milk reception in cheese dairies takes place in a separate department where the quantity of raw milk delivered is determined and entered into the weighing system. This is done in order to compare the incoming and outgoing quantities and thus to measure, control and guarantee the efficiency of the milk or cream production. After the buffer tank and gas separator, where any air is removed from the raw milk, the milk is filtered and stored in large, cooled tanks (25,000 to 150,000 litres). In these tanks, the milk is continuously stirred to prevent the cream from separating by gravity. The stirring is done very carefully to prevent air entry. Air would expose the fat to attack by the lipase enzymes in the milk which would cause the fat globules to break down.

KROHNE offers suitable devices for level, temperature, pressure and flow measurement for the instrumentation of milk reception tasks. For example, electromagnetic meters can be used for milk flow measurement. At any measuring points where a gas component can be expected, a Coriolis mass flowmeter with EGM™ technology by KROHNE (Entrained Gas Management) is recommended. It was developed to overcome problems caused by air or gas entrainments in a liquid. Powerful control algorithms allow the flowmeter to maintain operation over a wide range of gas fractions and complex flow conditions.

Fast-acting temperature sensors designed for hygienic use provide information at an early stage as to whether the required cooling temperature is being maintained. Ultra-compact pressure transmitters with a flush diaphragm reliably measure the liquid levels, or line pressure. FMCW radar level measuring devices continuously determine the level in the storage tanks without contact, and capacitive level switches can be used for min / max signalling in the storage tank, regardless of foam, condensate and any deposits on the probe.