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Crematic is an automatic concentration
control system for cream coming from a
skimmer for milk or whey.

Crematic is controlled by the skimmer control panel or
by a dedicated control panel. The fat concentration in
the cream is measured continuously, and the Crematic
system guarantees constant monitoring and optimum
adjustment to ensure that the desired concentration
level is achieved accurately. Fast and specific
control of the process parameters allows the cream
concentration to be maintained at the set value, even
if the fat content of the product fed to the system
varies.

STANDARD SCOPE OF SUPPLY
• Mass flow meter and temperature probe with
transmitter
• Pressure transmitter in cream line
• Automatic control valve in cream line

OPTIONS
• Back-pressure control: pressure transmitter and
automatic control valve at skimmed milk/whey line
• Automatic feed control for the separator
• Dedicated control panel

Lattomatic is an automatic milk and cream fat standardization system designed to obtain both precise control of the fat content in cream coming from the skimming separator as well as accurate standardization of the fat content in milk.

Lattomatic guarantees exact adjustment of the cream fat content in a range between 30% and 45% fat. The system can calculate and automatically adjust the fat content based on different parameters.
Lattomatic enables accurate dosing of cream to the skimmed milk flow and thus, continuous production of fat-standardized milk. Surplus cream is discharged separately. Thanks to the high level of automation, parameter adjustments are possible during operation
without stopping the process. The touchscreen panel is user-friendly, easy to set up, and allows direct control of all operations. Signal exchange and operating modes (CIP, water, product) can be changed easily using the higher-level control system. Lattomatic can be used to upgrade milk skimming separators and be integrated into existing systems as well as new installations.

STANDARD SCOPE OF SUPPLY

• Lattomatic, skid-mounted
• Control panel

In the production of butter oil, the cream concentration
stage is followed by the phase inversion process. Then
the emulsion and the heavy phase (serum phase) are
separated from the product by an oil concentrator, which
increases the oil concentration to up to 99.5%. The reduction
in free fatty acids (FFA) is obtained by washing the oil with
water that is separated from it again together with the
undesired FFA in an oil polishing separator. A vacuum dryer
further reduces the moisture in the fi nal product to >99.8%.

The right equipment for soft cheese and yoghurt.

When cream concentrated to 80% is required, special separators are used. These separators ensure high efficiency in cream concentration as well as the lowest possible residual fat content in the heavy phase discharged.

Cream separation, either from milk or whey, is a key process in the dairy industry.