Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, or other health reasons or beliefs.
Milk is a white liquid food produced by the mammary glands of mammals and the caecilian Siphonops annulatus. It is the primary source of nutrition for young mammals before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt.
Clotted cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. Clotted cream is an essential ingredient for cream tea.
A de Laval nozzle is a tube which is pinched in the middle, making a carefully balanced, asymmetric hourglass shape. It is used to accelerate a compressible fluid to supersonic speeds in the axial (thrust) direction, by converting the thermal energy of the flow into kinetic energy. De Laval nozzles are widely used in some types of steam turbines and rocket engine nozzles. It also sees use in supersonic jet engines.
Karl Gustaf Patrik de Laval was a Swedish engineer and inventor who made important contributions to the design of steam turbines and centrifugal separation machinery for dairy.
Alfa Laval AB is a Swedish company, founded in 1883 by Gustaf de Laval and Oscar Lamm. The company started by providing centrifuges to dairies to be used to separate cream from milk. It now deals in the production of specialised products for heavy industry. The products are used to heat, cool, separate and transport such products as oil, water, chemicals, beverages, foodstuffs, starch and pharmaceuticals.
Tumba is a bimunicipal locality and the seat of Botkyrka Municipality in Stockholm County, Sweden with 37,852 inhabitants in 2010. A part of its statistical urban area, called Rönninge, is in Salem Municipality. The population is 35,311 (2005). The Swedish krona banknotes are printed by Crane AB at Tumba Bruk, in Tumba. Tumba is situated half-way between Stockholm and Södertälje and is considered a Stockholm suburb. In Tumba and Rönninge there are stations on the Stockholm commuter rail network.
Skyr is a traditional Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Baltic states, the Low Countries, Germany and Russia. It has been a part of Icelandic cuisine for centuries.
Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns.
A creamery or cheese factory is a place where milk and cream are processed and where butter and cheese is produced. Cream is separated from whole milk; pasteurization is done to the skimmed milk and cream separately. Whole milk for sale has had some cream returned to the skimmed milk.
Tetra Pak is a multinational food packaging and processing company headquartered in Switzerland. The company offers packaging, filling machines and processing for dairy, beverages, cheese, ice cream and prepared food, including distribution tools like accumulators, cap applicators, conveyors, crate packers, film wrappers, line controllers and straw applicators.
DeLaval is a producer of dairy and farming machinery, with a head office in Tumba, Sweden, and is part of the Tetra Laval group. The company has 18 factories worldwide, employs over 4,500 people.
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning.
Dairy machinery encompasses and describes a wide range of machine types that are involved in the production and processing of dairy related products such as yogurt, ice cream, processed cheese, desserts and is a slightly different genre to pure milking machinery.
The fat content of milk is the proportion of milk, by weight, made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
The Gerber method is a primary and historic chemical test to determine the fat content of substances, most commonly milk and cream. The Gerber method is the primary testing method in Europe and much of the world. The fairly similar Babcock test is used primarily in the United States, although the Gerber method also enjoys significant use in the U.S. as well.
A conical plate centrifuge is a type of centrifuge that has a series of conical discs which provides a parallel configuration of centrifugation spaces.
