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Seital Separation

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Dairy industry

SPX FLOW Seital Separation centrifuges play an important role in many applications within the dairy industry. 

See our latest partnership with Food Union in China where SPX FLOW collaborated to build two advanced dairy production systems.


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Warm milk skimming

SE35X-Q3P2_From_right_Dairy-Skimmed_milkMilk separation during pasteurization is one of the most common applications for centrifugal separators in dairies.
The globular milk fat is generally separated from skim milk between 45°C and 55°C. This temperature assures good skimming efficiency and low viscosity of the outlet cream. The skimming efficiency is influenced by milk temperature, seasonal variation, milk quality, mechanical treatment and air suction upstream of the separator.
Skimming efficiency is expressed as residual fat content in the skimmed milk. At rated capacity, SPX FLOW Seital Series separators generally give a residual fat content lower than:

  • 0.03% measured by the Gerber method
  • 0.05% measured by the Röse-Gottlieb method

Solid-retaining milk separators

 Self-cleaning milk separators

 ModelsMilk skimming
Capacity l/h (gal/h)
 ModelsMilk skimming
Capacity l/h (gal/h)
SE09VSE3.0750 (198) SE12A1,200 (317)
SE051,200 (317) SE132,000 (528)
SE062,000 (793) SE153,500 (925)
SE073,000 (793) SE205,000 (1320)
SE09.15,000 (1321) SE30A7,000 (1849)
   SE3510,000 (2642)
   SE4012,000 (3170)
   SE4515,000 (3963)
   SE5017,000 (4491)
   SE6020,000 (5283)
   SE7025,000 (6604)
   SE7530,000 (7925)
   SE75S35,000 (9246)
   SE8040,000 (10567)
   SE8545,000 (11888)
Milk standardization

The Seital Series SE-St unit for automatic standardization is an original system developed by SPX FLOW. It is based on the direct cream density measurement coming out of the separator using a highly accurate Coriolis type density meter. Consequently milk standardization comes from controlled blending of skimmed milk and cream in order to achieve the desired consistency.
The standardization unit automatically controls the working parameters on the separator outputs such as the skim back-pressure and cream concentration. It also controls the fat content in the standardized milk by adjusting the quantity of surplus cream desired based on recipes set by the operator through a touch-screen interface.
The unit is available as stand-alone module that can be connected to an existing separator or integrated in the same skid of a new separator.

Working range and accuracy:

  • Standardized Cream: from 25% to 45% fat content
  • Cream accuracy: 0.2% approx (set-point deviation)
  • Standardized Milk: from 0.5% up to raw milk fat content - 0.2%
  • Milk accuracy: 0.03-0.05% approx (set-point deviation)

Conditions for proper utilization:

In order to obtain the best levels of standardization, it is necessary to ensure stable working conditions such as:

  • Constant temperature (separator inlet)
  • Constant feeding flow-rate (separator inlet)
  • Constant back-pressures (standardizer outlet)
Self-cleaning milk separators

 Automatic standardizer

 Solid-retaining milk separators

Capacity l/h (gal/h)

Capacity l/h (gal/h)

Capacity l/h (gal/h)
12A2,000 (528) SE-St 100-STA5,000 (1321) SE03.0VNO
SE133,000 (793) SE-St 200-STA10,000 (2642) SE05V1,800 (476)
SE155,000 (1320) SE-St 300-STA15,000 (3963) SE06V3,000 (793)
SE208,000 (2113) SE-St 400-STA20,000 (5283) SE07V4,500 (1189)
SE30A10,500 (2774) SE-St 500-STA25,000 (6604) SE09V7,500 (1981)
SE3514,000 (3698) SE-St 600-STA30,000 (7925)   
SE4018,000 (4755) SE-St 800-STA40,000 (10567)   
SE4520,000 (5283) SE-St 1000-STA50,000 (13209)   
SE5025,000 (6604)      
SE6030,000 (7925)      
SE7035,000 (9246)      
SE7540,000 (10567)      
SE75S45,000 (11888)      
SE8048,000 (12680)      
SE8552,000 (13737)      

Cold milk skimming

Cold milk separation generally occurs between 3-10 °C and is typically used in the following dairy processes:

  • Cheese making process when unpasteurized milk is used
  • Pre-standardization process with batch system
  • High quality cream production

Cold milk separation generally permits energy savings as it does not entail use of heat exchangers and other related equipment.

Cold milk separation conditions are generally not ideal, so skimming efficiency is lower than when separation occurs with warm milk and when cream densities do not exceed 40% at 3-5°C. Skimming efficiency generally increases as the temperature increases and/or by reducing flow-rate. A special hermetic separator is used when higher viscosity and other cream characteristics are present at low temperatures.

Self-cleaning cold milk separators

ModelsSkimming Capacity l/h (Gal/h)
2,000 (528)5,000 (1321)
5,000 (1321)10,000 (2642)
Milk clarification

SE11X-Q1P1_From_right_Dairy-Clarified_milkIn many cases milk must be clarified when first received by the dairy to remove impurities.
If process conditions are favorable it is also possible to obtain an efficient reduction in the amount of leucocytes and bacteria.
The milk clarifier can operate with cold or warm milk; however higher temperatures increase clarification efficiency.
Centrifuges for milk separation (skimming) can also perform clarification but their efficiency is low in comparison to using special milk clarifiers.


Solid-retaining milk clarifiers
 Self-cleaning warm milk claifiers
Capacity l/h (gal/h)
Capacity l/h (gal/h)
 SE03.11,500 (396)
 SE11SM2,500 (660)
 SE05.13,000 (793)
 SE115,000 (1321)
 SE06.14,500 (1189)
 SE168,000 (2113)
 SE07.16,000 (1585)
 SE2112,000 (3170)
 SE09.17,500 (1981)
 SE2515,000 (3963)
    SE3120,000 (5283)
    SE4125,000 (6604)
    SE4630,000 (7925)
    SE5140,000 (10567)
    SE6150,000 (13209)
    SE7165,000 (17172)
Whey processing

Centrifugal separators play a fundamental role in whey treatment processing in order to make it suitable for concentration and/or recovery.

Whey clarification


The main purpose of whey clarification is to remove curd fines in order to maintain fat consistency in the separation process. Using a centrifugal clarifier is an efficient way to reduce the fines.

Whey separation

Separating fat from whey occurs in a similar fashion as when separating fat from milk. Whey contains small amounts of fat, usually between 0.15 and 0.70%, and its separation is easier than fat separation from milk, as long as the quantity of curd fines is low. The processing temperature is usually between 30 and 40°C. In order to keep the separation efficiency high, a number of partial and total discharges are usually performed followed by water flushing.

Self-cleaning whey clarifiers

 Solid-retaining whey separators

 Self-cleaning whey separators

Capacity l/h (gal/h)

Capacity l/h (gal/h)

Capacity l/h (gal/h)
SE11SM2,500 (660) SE03.01,050 (277) SE12A2,000 (528)
SE115,000 (1321) SE051,800 (476) SE133,000 (793)
SE168,000 (2113) SE063,000 (793) SE155,000 (1321)
SE2112,000 (3170) SE074,500 (1189) SE208,000 (2113)
SE2515,000 (3963) SE097,500 (1981) SE30A10,500 (2774)
SE3120,000 (5283) 
  SE3514,000 (3698)
SE4125,000 (6604) Solid-retaining whey clarifiers SE4018,000 (4755)
SE4630,000 (7925)    SE5025,000 (6604)
SE5140,000 (10567) ModelsCleaning
 SE6030,000 (7925)
SE6150,000 (13209)  Capacity l/h (gal/h) SE7035,000 (9246)
SE7165,000 (17171) SE03.11,500 (396)  SE7540,000 (10567)
   SE05.12,000 (528)  SE75S45,000 (11888)
   SE06.14,500 (1189)  SE80 48,000 (12680)
   SE07.1.1 6,000 (1585) SE8552,000 (13737)
   SE09  7,500 (1981)   
Milk bacteria clarification

SE355BX-Q3P2_Dairy-Bacteria_Clarification Milk bacterial clarifiers are essentially used to improve quality in drinking milk and cheese production. The general reduction of the amount of bacteria and the important reduction in aerobic spores, anaerobic spores and listeria mean that pasteurisation temperatures can be reduced. Milk bacteria clarification also helps avoid problems during cheese aging, and improves shelf life and organoleptic properties of the milk.

The milk bacteria clarification process can be performed in one of the following ways:

  • continuous extraction of bacteria in the concentrated milk flow that must be sterilised before re-use
  • extracted concentrate recycling in the feed and bacteria minimization by using only partial discharges

The first method results in minimum milk losses, but requires a more complex and expensive treatment. The second method is the best compromise between installation costs, product quality and milk loss.

Milk bacteria clarifiers

ModelsMaximum Capacity
l/h (Gal/h)
SE155B3,000 (793)
SE205B6,000 (1585)
SE305B8,000 (2113)
SE355B10,000 (2642)
SE405B12,000 (3170)
SE455B15,000 (3963)
SE505B17,000 (4491)
SE605B20,000 (5283)
SE705B25,000 (6604)
SE755B30,000 (7925)
SE805B40,000 (10567)
SE855B45,000 (11888)
Cream and butter oil processing

Cream concentrators

Cream concentration is a common task in the Dairy Industry. Seital Separation Technology offers specific units enabling:

  • production of high-fat cream SE45CX-Q3P2_Dairy_Cream_concentrator
  • minimising of residual fat in the resulting buttermilk

High-fat cream can be the first part of the processing for butter oil production or the starting point for alternative butter production.

Oil purifiers for butter oil concentration and polishing

When mechanical energy is applied to high-fat cream, phase inversion takes place. The cream from a stable milk fat emulsion becomes a mixture of oil and butter serum that can be processed in two stages in order to produce butter oil. The first step is to use an oil purifier to remove as much butter serum as possible from a 70-80% oil concentrate. An oil polisher is then used to produce butter oil ready for vacuum drying.

Self-cleaning cream concentrators

 Self-cleaning butter oil concentrators and purifiers

ModelsMin. Capacity
l/h (Gal/h)
Maximum Capacity
l/h (Gal/h)
 ModelsOil concentration
l/h (Gal/h)
Oil purification
l/h (Gal/h)
SE12AC400 (106)600 (159)  SE122BO750 (1653)500 (1102)
SE13C500 (132)1,000 (264)  SE302ABO1,500 (3307)1,000 (2205)
SE15C1,000 (264)2,000 (528)  SE452BO3,000 (3307)2,000 (4409)
SE20C1,500 (396)2,500 (660)  SE602BO4,500 (9921)3,000 (6614)
SE30AC2,000 (528)3,500 (925)  SE802BO7,000 (15432)4,500 (9921)
SE35C3,000 (793)5,000 (1321)     
SE40C3,500 (925) 6,000 (1585)    
SE45C4,500 (1189)7,500 (1981)     
SE50C5,000 (1321) 8,500 (2245)    
SE60C6,000 (1585)10,000 (2642)     
SE70C7,500 (1981)12,500 (3302)     
SE75C9,000 (2378) 15,000 (3963)    
SE75SC10,500 (2774) 17,000 (4623)    
SE80C12,000 (3170) 20,000 (5283)    
SE85C13,500 (3566) 22,500 (5944)    
*Min/max. capacities are based on a feed of cream 40%