Stirrers (Valona Machines) (Churner)

Stirrers (Valona Machines) (Churner)


Stirrer is use for the purpose of mixing a bulk quantity of material. This machine is majorly used in Dairy industry. Mahesh Eng. Works produces range of Dairy Equipments. Automated Stirrer and Manual Stirrer with best quality. Some of the industry usage of these stirrers is to stir Butter Milk, hence named Butter Milk Stirrers.

Capacity: 10Ltr/Hr Capacity: 10A Ltr/Hr Capacity: 20Ltr/Hr Capacity: 40Ltr/Hr Capacity: 60Ltr/Hr Capacity: 80Ltr/Hr Capacity: 100Ltr/Hr Capacity: 150Ltr/Hr Capacity: 150A Ltr/Hr Capacity: 200Ltr/Hr Capacity: 500Ltr/Hr

About Mahesh Eng. Works

About Mahesh Eng. Works :- Mahesh Eng. Works was founded in 1985 as a manufacturer of Dairy Equipment and Dairy Machinery for Dairy Industry. The company is one of the leading Manufacturer & Exporters of Cream Separator Machine, Manual & Electrical Cream Separator Machine, Manual & Electrical Milk Fat Testing Machine, Stirrer (Valona) & other Dairy Equipment machinery. The sincere efforts made jointly by management and skilled workers, it touched great heights. To provide best quality products is the main aim of the company. The best quality equipments are being supplied to Milk Co-Operatives / Milk Plants all over India, besides this company has also wide network of dealers. The products of the company are manufactured and marketed under "MILKY" ® brand. We are proud of the fact that our firm contributes to the progress of Dairy Industry and the adaptation of new technologies in India by offering state of the art products in the ever expanding field of Dairy Science. Our Products :- Please click on product name to navigate to product information page. Cream Separator Online Cream Separator Stirrer Milk Analyzer Butter Churner Milk Cans Bulk Milk Cooler Milking Machine Chillers Milk Storage Tanks Ghee Clarifier Milk Pump Can Scrubber Mango Pulper Machine Milk Mava Khova Making Machine All our Machines are the latest, most advanced and comply with global standards. Our machines are engineered to be most reliable, robust, maintenance free and durable for a life time.

margarine

margarine, manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by Napoleon III for a butter substitute. Beef fat, known as oleo oil, was chiefly used at first, but later was supplemented by pork and other animal fats and by vegetable oils such as coconut oil, olive oil, and cottonseed oil. At present, most margarines contain only vegetable oils; the margarine produced in the United States is usually made from corn, cottonseed, or soybean oil. The oils, refined, deodorized, and hydrogenated to the desired consistency, are churned or homogenized, usually with cultured skim milk, then chilled and reworked to incorporate salt and remove excess water. Margarine is similar in composition to butter, yields practically the same number of calories, and is easily digestible. It is commonly fortified with vitamin A and vitamin D. In the 1960s a new type of margarine was developed made of polyunsaturated fats (see cholesterol). Margarine is sometimes called oleomargarine.

buttermilk

buttermilk,

 the fluid remaining when the fat is removed by churning cream into butter. It was formerly used as a beverage, but today it is mostly condensed or dried for use in the baking and frozen desserts industry. It has been replaced as a beverage by cultured buttermilk, which is prepared from skim or low-fat milk by fermentation with bacteria that produces lactic acid. The resulting product is thicker than traditional buttermilk but is similar to it in other respects.

Cultured buttermilk, like skim milk, consists mainly of water (about 90 percent), the milk sugarlactose (about 5 percent), and the protein casein (about 3 percent). Buttermilk made from low-fat milk contains small quantities (up to 2 percent) of butterfat. In both low-fat and nonfat buttermilk, some of the lactose is converted by the bacteria into lactic acid, which gives the milk a slightly sour taste and makes it easier to digest by lactose-intolerant consumers. The high numbers of live bacteria organisms are also thought to provide other healthful and digestive benefits.

butter

butter, dairy product obtained by churning the fat from milk until it solidifies. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used. Butter was known by 2000 B.C., although in ancient times it was used less as food than as an ointment, medicine, or illuminating oil. At first it was churned in skin pouches thrown back and forth or swung over the back of trotting horses. Later, various hand churns were devised, including rotating, swinging, and rocking containers operated by plungers. Butter-making on the farm consists of allowing the milk to cool in pans, letting the cream rise to the top, skimming the cream off, and letting it ripen by natural fermentation; it is then churned. Exclusively farm-made until about 1850, butter has become increasingly a factory product. The centrifugal cream separator, introduced into the United States c.1880, and a method devised in 1890 by Stephen Moulton Babcock to determine the butterfat content of milk and cream gave impetus to large-scale production. The application of chemistry and bacteriology facilitates the making of butter of uniform quality. The percentage of fat extraction and the time required for churning depend on the composition of the butterfat (see fats and oils); the temperature, acidity, richness, and viscosity of the cream; the speed and motion of the churn; and the size of the fat globules. Commercial butter usually contains from 80% to 85% milk fat, from 12% to 16% water, and about 2% salt. Sweet, or unsalted, butter is favored in Europe, but other markets prefer at least 2% salt. Renovated or process butter is made from rancid or inferior butter, melted and refined, then rechurned. Whey butter, made from cream separated from whey, is usually oily and of inferior quality. The natural color of butter, derived from the carotene in green fodder, ranges from pale yellow to deep gold. The European Union, with France, Germany, and the Netherlands leading the way, is the world's leading butter producer, followed by the republics of the former Soviet Union, India, and the United States. The EC, New Zealand, and the United States are the chief exporters; and the republics of the former Soviet Union and Great Britain are heavy importers. Wisconsin, California, and Minnesota are the leading producers in the United States, with an output of 1.3 billion pounds of butter in 1991. Clarified butter, butterfat with the milk solids removed, is useful in cooking and has good keeping qualities. It is made in quantity in Egypt and in India, where it is known as ghee. The dietary value of butter is due to its large proportion of easily digested animal fat and to its vitamin A and vitamin D content. Consumption of butter has dropped, however, because the high animal fat content has been identified as a contributor to obesity and heart disease.

separator, cream

separator, cream, dairy machine used to separate fresh whole milk into cream and skim milk. Formerly the separation was made by the gravity method, allowing the cream to rise to the top of a pan and then skimming it off. C. G. de Laval of Sweden devised the first mechanical cream separator c.1880, based on the principle of centrifugal force. Whole milk is conducted into a bowl, commonly through a central tubular shaft. A spindle rotates the bowl at a rate of from 6,000 to 9,000 rpm, and a series of identical conical disks separates the milk into vertical layers. The heavier skim milk collects on the outer circumference of the rapidly whirling bowl, and the lighter cream tends to remain in the center. The pressure of the whole-milk supply above the bowl then forces the cream and skim milk out of the machine and into separate collecting vessels. The cream separator makes it possible to control the amount of fat (called butterfat) remaining in the milk. The gravity method ordinarily leaves one fourth of the fat in the milk, while the cream separator leaves only 0.01% to 0.02% of the fat in the skim milk. Since the latter process is much faster than the gravity method, there is less chance for harmful bacterial action.

machine for separating and removing cream from whole milk;

cream separator

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cream separator,  machine for separating and removing cream from whole milk; its operation is based on the fact that skim milk (milk with no butterfat) is heavier than cream. The separator consists of a centrifuge in the form of a rapidly revolving bowl containing a set of disks. The bowl is mounted on a spindle situated underneath the milk supply tank. As milk enters the bowl at the top, it is distributed to the disks through a series of openings, the distributor. Thin films of milk are generated as whole milk is forced out between the disks; the milk assumes the speed of the bowl, approximately 6,000 to 8,000 revolutions per minute, and the heavier skim milk is thrown to the outer edge of the bowl and led off through an opening. The cream concentrates in the interior and moves up to the cream outlet near the centre of the bowl. The most efficient separators leave less than 0.01 percent fat in the skim milk.

centrifugal separators

History

Ancient Roman milk separator

Before the advent of centrifugal separators, separation was performed by letting 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. Lehmans Hardware Inc. still sells these.

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,^[1] many people credit the invention to de Laval. However, many patents appear before his, all of them labelled as 'improvements'. One of the first specifically for cream separation was patented by W. C. L. Lefeldt and C. G. O. Lentsch.^[2]

The original centrifugal separators were hand-cranked, as illustrated

CREAM SEPARATOR ONLINE

We offer the best quality Online Cream separator in the market » Mahesh Eng. Works is leading manufacturer and exporter of Online Cream Separator and other Dairy Equipments. Our dairy equipments are manufactured with best quality raw materials and engineered to last long. » Model : S 2181 M » Specifications : 5000 LPH Capacity 7.5HP/1440RPM/50-60Hz/415Volts/Three Phase Motor Along with standard tools & acessories Mahesh Eng. Works also manufactures Dairy Equipments like Butter Churner, Stirrer, Milk Can, Can Scrubber, Milking Machine, Bulk Milk Cooler, Milk Pumps, Chillers, Milk Storage Tanks, Ghee Clarifier, Cream Separator Machines and Milk Analyzers. HOME | ABOUT US | PRODUCTS | QUALITY | EXPORTS | INQUIRY | CONTACT US Copyright © 2009-2010 Milky Brand

COMPANY PROFILE
Mahesh Eng. Works was founded in the year 1985 in Gujarat (India) as a manufacturer
of Dairy Equipments and Machinery for Dairy Industry.  The sincere efforts made jointly
by the management and skilled TEAM, it touched great heights. To provide best quality
products is the main aim of the company.  We never compromise with any party in
quality. We have also accredited for quality certification.
Today, we have immense pleasure to say that in India we are  one of the leading
manufacturers and exporters of various types of Dairy Equipments mainly such as;
Cream Separator, Online Cream Separator, Stirrer, Milk Analyzer, Butter Churner,
Milk Cans (Stainless Steel/ Aluminum/ Plastic) Bulk Milk Cooler, Milking Machine,
Milk Pasteurizing Plant, Milk Storage  Tanks, Ghee Clarifier, Milk Pump, Can
Scrubber Turnkey Project of Dairy and Dairy Product. All these products are
available in various types and capacity.
The best quality equipments are being supplied to Milk Co-Operatives / Milk Plants in all
over India and abroad, besides this company has also wide network of dealers. The
products of the company are manufactured and marketed under  "MILKY" ®  brand.
We are proud of the fact that our firm contributes to the progress of Dairy Industry and
the adaptation of new technologies in India by offering state of the art products in the
ever expanding field of Dairy Science. Our machines are the latest, most advanced to
comply with global standards. Our machines are engineered to be most reliable,
maintenance free and durable for a life time.
We are exporting our products mainly to South Africa, Sri Lanka, Bangladesh, Nepal,  
Russia, Nigeria, Kenya, Pakistan, Indonesia, Malaysia and Netherland.
From inception of the company, we are always committed to manufacture quality
products, which is one of the main reasons for getting established our company in
domestic market as well as in international market within short period in entering into
the market.
Recently delegates from South Africa and Russia have visited our plant and they are
very much impressed in our manufacturing system.

Mahesh Eng. Works
G-10, Ravi Estate,Rustam Mill Compound,
Near Torrent Power Ltd,Dudheshwar Road,
AHMEDABAD - 380 004 .Gujarat, India.
Phone No:  079-25626688,Email: maheshengworks@gmail.com,

Website: www.maheshengworks.in , http://www.milkycreamseparator.com