Milk and Cream
Some of the world's largest, most advanced dairy processors have adopted Spinning Cone Column technology as the industry standard for the removal of off-odours from raw milk or cream. The SCC removes undesirable notes without sacrificing the fresh flavour of the raw milk or cream. This helps achieve flavour consistency throughout the year in products manufactured from the de-odourised milk or cream. Typical odours which can be removed by the Spinning Cone Column include:
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Undesirable feed flavours such as weed taints or grassy notes.
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Off odours originating from the animal such as "cowy" flavours.
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Flavours developed during transportation or storage such as oxidation flavours.
The SCC has been designed to operate hygienically in the dairy environment. Specific design features have been incorporated to ensure that SCCs used in the dairy industry comply with strict industry standards such as NZCP7 and USD3A. The SCC system can be cleaned in place, operated aseptically and used as a pasteuriser.