What is the principle behind the process used in dairies to separate butter from cream?
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A separator is a high-speed centrifuge that acts on the principle that cream or butterfat is lighter than other components in milk.
The heart of the separator is an airtight bowl with funnellike stainless steel disks. The bowl is spun at a high speedproducing centrifugal forces of 4,000 to 5,000 times the force of gravity. Centrifugation causes the skim, which is denser than cream, to collect at the outer wall of the bowl. The lighter part (cream) is forced to the centre and piped off for appropriate use.
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