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INTRODUCTION
MATERIALS
APPARATUS
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
CALCULATION
26.44 25.35
= 25.00 = 25.00
= 1.06 g/ml = 1.01 g/ml
25.70 24.16
= =
25.00 25.00
DISCUSSION
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