Dairy product Separation Britannica
The heart of the separator is an airtight bowl with funnellike stainless steel disks. The bowl is spun at a high speed about 6,000 revolutions per minute, producing 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.





































