DESCRIPTION FIELD OF THE INVENTION

This invention milk cream separator related to the area of Manufacturing. This newly designed Milk cream separator directly converts cream into ghee quickly save time compare to conventional methods.

BACKGROUND OF THE INVENTION

Today, every common person is aware of a healthy diet. So, people try their best to achieve whatever they want to take pure and healthy diet. But they don't have the proper resources and technique to get such diet. Ghee, which is the necessity of a common man, is used in every household. To fulfil their needs, they buy it from the outside market, which they don't know whether it is 100% pure or not. Today, big factories separate the cream from milk and after that this cream is utilized for making ghee or butter. Some people are using manual cream separator but in a very low percentage because these separators are operated by hand and takes a lot of time and energy. They have to stay and wait there for a long time to remove the cream. So, people prefer to buy ready-made ghee. But what is the guarantee that this ghee, they are buying is 100% pure or not. Milk factories have many types of big machines, which can't be operated in the household. So, considering people's satisfaction &convenience, MOTORISED MILK CREAM SEPARATOR came into existence. People can use it at their homes and make their own fresh & pure cream without wasting their time and energy. With this machine, people have freedom to do another parallel work because on this machine automatic separation of cream from milk takes place.

Before the advent of centrifugal separators, separation was performed by letting the milk sit in a container until the cream floated to the top and could be skimmed off by hand. A variant container-separator had a nozzle at the bottom which was opened to allow the milk to drain off. A window in the side, near the nozzle at the bottom, allowed the operator to observe when the milk was drained.

The centrifugal separator was first manufactured by Gustaf De Laval, making it possible to separate cream from milk faster and more easily, without having to let the milk sit for a time, and risk it turning sour. Possibly because Gustaf De Laval manufactured the first cream separators, many people credit the invention to de Laval. But that invention is hand operated invention not machining operation. However, many patents appear before him, all of them labelled as 'improvements'. One of the first specifically for the cream separation was patented by W. C. L. Lefeldt and C. G. O. Lentsch. A Swedish engineer, Dr. Carl Gustaf De Laval, began experimenting with a mechanical cream separator in 1859, using a barrel to spin the milk, and then skimming the cream from the top after the barrel stopped. Next, he built a separator that utilized a series of buckets to separate 35 gallons of milk at a time. In 1878 he introduced a continuous cream separator that could process 300 pounds of milk an hour.

SUMMARY OF THE INVENTION

This machine is designed and manufactured to satisfy the requirement of household. Seven to nine litres of milk can be used to separate the milk and cream and even more than that. This machine is portable and handy. People can use this cream to make the pure ghee. This machine can be sold to the rural population and can generate a business opportunity. This machine is made of stainless steel so that no corrosion of the machine components and has a longer life. In the abroad countries, they know the technique how to make the ghee by separating this cream and make a fresh & pure cream and ghee.

Extraction of Cream particles (Fat) from milk

Skimmed milk has some of the fat skimmed off the top. The fat is floating on the top because it's less dense than the rest of the milk. So, you're removing some of the less dense stuff, leaving the more dense stuff behind. Therefore, skimmed milk is denser overall than full fat milk.

Fat or lipids are less dense than water which is why they rise to float on top of the denser water and solutes when cream separates from milk. Milk has colloidal dispersed lipids because of the calcium casein ate. Since the lipids are distributed in the milk the density is reduced. Colloids are suspended in the liquid; in the case of milk the suspended molecules are liquid but not fully soluble (miscible) due to the hydrophobicity of the globules of proteins and fats. A membrane composed of amphipathic phospholipids and proteins surrounds each fat globule; these molecules act as surface emulsifiers to keep the individual globules from joining together into large noticeable grains of butterfat. They interact with the water by reducing the hydrophobicity of the lipid globules at the surface with polar k-casein. The k-casein repels other globules and attracts the water's H+ dipole. I'd have thought it was the other way round. Cream is less dense than milk (old fashioned milk delivered by milkmen had the cream float on top as it was less dense).

Since full cream milk has more cream it should in theory is less dense than the skimmed milk, which has almost no cream. Skimmed milk or skim milk is made when all the Cream is removed from whole milk. Sometimes only half the cream is removed; this is called semi-skimmed milk. Skimmed milk contains less fat than whole milk, and as such many nutritionists and doctors recommend it for people who are trying to lose weight or maintain a healthy weight. On the other hand, some consider skimmed milk to actually be less healthy than whole milk, questioning the extent to which animal fat contributes to weight gain. Milk is marketed primarily by fat content and available in these varieties:

Whole Milk is 3.25% fat
2% Reduced-Fat Milk
1 % Low-fat Milk (also called Light Milk)
0% Fat-Free Milk (also called skim milk or Non-fat Milk)

Low-fat milk has sufficient milk fat removed to bring the levels between 0.5-2percent. It also must contain at least 8.25% solids-not-fat. It must contain 2000IU of vitamin A per quart.

Skim milk also called non-fat milk has had sufficient milk-fat removed to bring the level to less than 0.5%.

Nutrition Facts: ( Serving Size 1 cup of milk(236 ml)) Calories 80, Total Fat 0, Cholesterol <5 mg, Sodium 125mg, Total carbohydrate 13g, Protein 8g, Vitamin A 10%, Vitamin C 10%, Vitamin D 25%, Calcium 30%.

MECHANISM

Manual rotation of the separator handle turns a worm gear mechanism which causes the separator bowl to spin at thousands of revolutions per minute i.e. whole process is based upon high centrifugal forces. Separating cream and skim milk is a continuous process.

When spun, the heavier milk is pulled outward against the walls of the separator and the cream, which is lighter, collects in the middle. Inserting special plates provide additional surface settling area to collect cream. The cream and milk then flow out of separate spouts. Some floor model separators were built with a swinging platform attached to the stand. The bucket for collecting the cream was put on the platform, and a much larger bucket was set on the floor to collect the milk. Some floor model separators had two swinging platforms. Smaller versions of separators were called table-top models.

WORKING PRINCIPLE

A cream separator works via centrifugal force. The machine spins raw milk in a tub or basin. During this process, the lighter butterfat globules are flung to the outside of the container, where they can be siphoned off. The machine separates the cream much faster than the gravity method, and also separates more of the cream from the milk

Take whole milk is conducted into bowl commonly through a central tubular shaft.

The spindle rotates the bowl at the rate of 6,000 to 9,000 rpm and a series of identical conical disks separate the milk into vertical layers.

The heavier skim milk collects on the outer circumference of the rotating bowl while lighter cream tends store main at centre.

The pressure of whole milk supply above the bowl then forces the cream and skim milk out of the machine and into separate collecting vessels.

Data belonging to different Animals with the density of milk before removing cream and after removing cream

BODY PARTS DECSCPTION OF TOP BOWL ASSEMBLY

S. No. Body Parts Description

1. TOP BOWL BOTTOM PART STEEL
2. RUBBER WASHER RUBBER
3. DISTRIBUTOR IRON
4. METAL DISC LOWER STEEL
5. METAL DISC STEEL
6. TOP DISC STEEL
7. TOP BOWL UPPER PART IRON
8. TOP BOWL FIXING NUT CAST IRON
9. MILK LINE STEEL
10. CREAM LINE STEEL
11. MILK CONTAINER FAUCET STEEL
12. FLOATING DEVICE STEEL
13. MILK CONTAINER STEEL
14. CLOSING CORK ALUMINIUM
15. BODY RING RUBBER

Performance test of machine

Testing No. Weight of Milk before machining (in litre) Weight of Separated Cream (in Kg.) Weight of Skimmed Milk (in litre)

1.) 4 0.4 3.78
2.) 5 0.52 4.41
3.) 7 0.8 6.3
4.) 10 1.1 9.81
*these values are taken at temperature of 38*C and changes according to the temperature.

Characteristics of machine test as function of varying parameters

Characteristics of Machine Test

Weight of Milk before machining (in litre)

Weight of Separated Cream (in Kg.)

Advantages/Benefits of this machine towards the society

> When milk is poured into the machine, it separates the cream and skimmed milk .This Skimmed Milk can be used for other purposes like Tea, Coffee, drinking etc. and the separated cream is used for making ghee and its products. It is not a thing that after separation, milk will lose its nutritious quality. It would be there but just fat will be removed from milk.

> Ghee which is available in the market may not be pure. Because in our day to day life we have seen so many cases that a group of people caught in the case of making simulated ghee and also people get sick by eating that impure ghee. So, these days people are in a great trouble that what to do in that situation. So, they make the ghee by the older method i.e. by making curd, then butter, then heating, then separation and lastly they get the ghee. But by this machine, separation of milk and cream is done immediately. After that heating the cream directly to get the pure & nitrous ghee without wasting the time and energy.

> Today, many people have heart problems/some other diseases. Doctor advised them, not to eat the oily things. Milk is also an oily product which has some percentage of fatness due to this cream .When cream is already separated from this milk, then this skimmed milk is free from fat. So, sick people can utilize this milk for drinking or to make other products. By using this type of milk sick people relief a lot from the diseases. The prepared cream which was separated out is used for making ghee and its products for healthy people. So, in this way utilization of the raw milk for both sick as well as healthy persons can be done.

> In the foreign countries people don't know the technique/method of making ghee. That's why ghee is called as ghee in English. So, this machine is also helpful in other countries to make ghee and cream products.

Conclusions
This machine is designed for manufacturing the cream, butter and ghee in very short time with low energy consumption. It is highly useful for the household and mini-dairy application. Seven to ten litres of milk can be used to separate the milk and cream and even more than that. This machine is portable and handy. It works based on the principle of motorized functional cream separation. This machine is made of stainless steel so that no corrosion of the machine components and has a longer life. The entire unit is enable to make the ghee by separating the cream and make a fresh, pure cream and ghee. Yield of different varieties of cream obtained by this machine provide lot commercial opportunity and ultimate remedy tool for society.

CLAIMS

1. A method of prototype milk cream separator demonstrated experimentally by controlling Speed Sensor by adjusting the speed sensor fatness of milk can be controlled or can be obtained if the cream of highly thickness is the requirement then speed up to 7850-9000rpm is to be set on the meter and if thin cream is the requirement then the speed is adjusted at 4500-4800rpm i.e. According to the thickness of cream we can optimize the speed of the meter.

2. Based on Claim 1 it is claimed that milk is poured into the machine, it separates the cream and skimmed milk .This Skimmed Milk can be used for other purposes like tea, coffee, drinking etc. and the separated cream is used for making gear and its products. It is not a thing that after separation, milk will lose its nutritious quality. It would be there but just fat will be removed from milk.

3. Optimization in the thickness based on claim 2 supported by filter plates is an extra space which provided in the bowl shell in the skim discs as a function of space controlled between them.

4. During the Skimming Process we achieve the vibration free operation of milk cream separator assembly completely controlled including our design (refer the diagram) by troubleshooting the improper assembly of bowl, low speed exactly controlled.

5. With the Claim 4 furthermore, after heating the cream directly to get the pure & nitrous ghee without wasting the time and energy. The base to overcome the impurity, optimization of time compare to conventional technique.

6. Based on the Claim 5, in the present era many people have heart problems/some other diseases. Doctor advised them, not to eat the oily things. Milk is also an oily product which has some percentage of fatness due to this cream .When cream is already separated from this milk, and then this skimmed milk is free from fat. So, sick people can utilize this milk for drinking or to make other products. By using this type of milk sick people relief a lot of the diseases. The prepared cream which was separated out is used for making ghee and its products for healthy people. So, in this way utilization of the raw milk for both sick as well as healthy persons can be done.

7. In designing of cream separator machine it is essential to control the level of voltage for consistent performance of motor with regulated current. Achieved with the help of capacitor plate specially prepared as a plate sensor.

8. In the process of cream separation the essential issue who maintain the thickness of cream achieve with speed regulator system. The rate of speed tubular shaft motion is directly proportional to the thickness of the cream as a function of rotations per minute (rpm). Please refer the experimental record tabulated below.

Speed of tubular Specification of Thickness %ge of Fat removed Applications shaft(inrpm) of Cream from Milk
7850-9000 Thicker Cream 99% Used to make Ghee
6000-7500 More fat denser cream 98.4% Used to make sweets.
5500-6000 Moderate Fat Cream 97.2% Used to make Butter
4850-5400 More thinner Cream 96.8% Used on spraying on burger, Hot dogs.
4500-4800 Thinner Cream 95% Used for spraying on ice cream

9. Rather than outside India the milk cream allotropes such as butter, cheese, curd well known products. However ghee in abroad also known as ghee which is a common milk product around the globe as one of the cream product. Hence this machine may useful for production of ghee based on cream separation technique.

10. The process of intake regulated with the help of level sensor. This sensor regulates the volume of milk (after a certain level of milk) it will produce a sound and then motor trip and stop working. Due to this mechanism save light and energy. The main advantage of this sensor is to save electricity and automatically stop working once the intake of input comes down after a certain level.

11. Life of this machine is good even one part of the assembly is broken down or not working properly than that only single part is replaceable not the whole body.

12. The shaft rotation per unit time controlled by using permanent magnetic DC motor shaft rotation per unit control