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Raw milk
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Milk – a highly sensitive product
Before being further processed, fresh milk, or raw milk as it is sometimes called, undergoes comprehensive quality tests after it is delivered to the dairy. It forms the base product for the production of milk, yoghurt, cheese, ice cream and many other products. Hygiene is a strict requirement in the milk industry and is monitored by governmental regulations.
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Pressure and level measurement in the agitator vessel with VEGABAR 63
The milk is stirred slowly at approx. 4 °Celsius (30 °F) medium temperature in the agitator vessel. A protective atmosphere at 2 bar (29 psig) over the milk provides protection against bacterial contamination. During the cleaning cycles, extreme conditions prevail in the vessel. The empty container is cleaned with 2% to 5% acid or lye at 60 °C (140 °F) (CIP) and then sterilized with steam at a temperature of 125 °C (257 °F) (SIP). This is a true endurance test for the sensitive measurement technology. VEGABAR 63 is quite suitable for the level measurement here – its diaphragm of high-grade steel or alloy is resistant to aggressive cleaning agents and withstands cleaning temperatures up to 150 °C (302 °F).
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Detecting upper and lower limit with VEGASWING 61
VEGASWING 61 is deployed to monitor the upper and lower limit levels. The sensor, which works according to the vibrating fork principle, reliably detects the level under both process andcleaning conditions. The vibrating fork made of 316L is fully welded with the process connection, gap-free and therefore easy to clean.
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Milk – dry as dust
Milk is processed to milk powder in a drying process in which the water content of the milk is reduced to 5 %/ kg. Powdered milk is utilised for the production of milk products such as chocolate, confectionaries, packaged food, soups, dressings, bread, cakes and pastry. Powdered milk is also the basic ingredient of baby food.
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Level measurement in the milk powder silo with VEGAFLEX 62
Powdered milk is a basic material in food production and is stored in high stainless steel silos. The consistency as well as fat and moisture content of the powder depends on the drying process and the composition of the milk. VEGAFLEX 62 is particularly suitable for this application because the guided microwave is completely independent of the product composition. Dust generation and buildup on the mounting socket have no effect on the measurement.
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Level detection with VEGAVIB 65
To detect the maximum filling volume, a VEGAVIB 65 vibrating level switch is installed in the vessel. The principle of the vibrating fork effectively avoids buildup. Even with very low solid densities and changing products, VEGAVIB 65 guarantees a reliable measurement.
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VEGABAR 63
- Completely welded
measuring cell
- Vacuum resistant
- Cleaning temperatures
up to 150 °C (302 °F)
- Insensitive to ambient
humidity
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VEGASWING 61
- Product independent
switching point
- Completely welded
- Maintenance-free
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VEGAFLEX 62
- measuring range up to 60 m (196.9 ft)
- independent of product characteristics
- easy adjustment
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VEGAVIB 65
- no build-up
- wear and maintenance-free
- reliable detection from 0.02 g/cm²
- product independent switching point
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Netherlands
