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The Quality of Cream and CFD

	Posted Sun January 31, 2016 @07:19PM
	Cream is an oil-in-water emulsion consisting of dairy fat extracted from whole milk by centrifugal separation. If the stresses created by the separation process are too high, the cream undergoes a phase transition that transforms it into a water-in-oil emulsion known as butter. Minimizing stresses is especially important during the cream's final cooling storage process, which determines the quality of the cream. To produce high quality cream, the production facility must maintain a uniformly cold stirring tank which generates "instant" cooling effects while minimizing the stresses to the cream.

	The Morinaga Milk Industry in Japan makes dairy and non-dairy food products including milk, cream, yogurt, cheese, ice cream, infant formula, and much more. They have been using Cradle SC/Tetra CFD software since 2008 to computationally analyze their production processes to improve product quality. In this narrated interview, Dr. Tetsuo Miyamoto, Senior Research Scientist at Morinaga Milk, discusses how Cradle SC/Tetra CFD simulations were used to validate performance of impeller stirred, cooling storage tanks for fresh cream.

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