Theoritically like any other fat separation from dairy products, centrifuge would work but a higher speed ..Westphalia centrifuge from Germany had such equipment.
The soymilk /soypriducts often undergo some sort of pretreatment. so iat can be separated easily.ftom the soymilk.
There is an article for that titled I remember its in the web I read previously.
I can't remember the exact title but looks like this:
"Development of efficient separation of soy milk cream"...
Try web search using that keyword if you can retrieve it....
Ufuk Ayyıldız reply
postedDetails please. What is the problem?
Food R&D Emeritus reply
postedTheoritically like any other fat separation from dairy products, centrifuge would work but a higher speed ..Westphalia centrifuge from Germany had such equipment.
The soymilk /soypriducts often undergo some sort of pretreatment. so iat can be separated easily.ftom the soymilk.
There is an article for that titled I remember its in the web I read previously.
I can't remember the exact title but looks like this:
"Development of efficient separation of soy milk cream"...
Try web search using that keyword if you can retrieve it....
Dr Nataraj varadharaj reply
postedThank you Mr. Roy, we will also search in google, mean time if you recollect you can share the information ,we truly appreciate .
Dr Nataraj varadharaj reply
postedHi,
requirement is to make skimmed soymilk by separating cream by cream separator or any other method to be fallowed, appreciate the reply, thank you.