Cream deodourisation

Some of the world's largest, most advanced dairy processors have adopted the Spinning Cone Column as their standard technology for the removal of off-odours from 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 cream. Typical odours which can be removed by the Spinning Cone Column include:

• Undesirable feed flavours such as weed taints or grassy notes.
• Off odours originating from the animal such as "cowy" flavours.
• Flavours developed during transportation or storage such as oxidation flavours.

Simultaneous deodourisation and pasteurisation is also possible.

Features offered by the Spinning Cone Column include:

Reduced steam consumption

The SCC uses approximately 20% of the steam required by alternative deodourisation techniques.

Reduced product damage

The gentle treatment of the cream within the SCC results in minimal damage to the fat globules and hence reduced crystallisation times during the butter making process.

Easy process control

The parameters of the SCC system may be easily adjusted throughout the year to control the degree of off-note removal.

Compliant with Industry Standards

The SCC has been designed to operate hygienically in the dairy environment and to meet industry standards such as NZCP7 and USD3A.

Click here to find out more about the Spinning Cone Column.

Click here to see what
Kiwi Co-operative Dairies said
about the SCC.