Centrifugal

milk

separator

6500 times faster than manually

The process behind the separation of raw milk products has taken huge enhancements as technology has progressed.

What used to be a simple process, starting with the hand churning of raw milk and using gravity to separate the products over time, has now evolved into state of the art machines. By using centrifugal forces to separate the different grades of the product, the procedure is now forced to be 6,500 times faster than the manual laborious method.

It is this extreme example of mechanisation that is forcing the dairy industry and farms to maximise their potential output, continuously putting strain on the welfare of the animal.