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2. CASEIN Casein is a protein in milk. Approximately %80 of milk proteins are casein. The sizes of casein particules are between 10-600mm. Casein consists of %93 dry matter and %7 inorganic matter like Ca, Mg,So4, PO4. The quantitative of casein in cow milk is generally %2,63 while it is %4,5 in sheep milk and %3,1 in goat milk. In nonfat cow milk;  Water87,6%  Lactose4,7%  Casein2,7%  *Whey Protein0,5%  Minerals0,7%  Fat3,8% *Whey Protein is isolated from whey. In comparison with casein, It reacts faster in human body. CASEIN PROCESSING

3. APPLICATION AREAS of CASEIN Casein is used in lot of food and non-food applications.  Dairy Industry,  Butterfat Production,  Ice Cream Production,  Coffee Whitener,  Pasta Production,  Meat Industry,  Instant Soup Production,  Dry Food Production,  Infant Formula Production,  Cosmetic Industry,  Pharmaceutical Products,  Pet Food,  Paper Coating,  Leather Finishing And İn Synthetic Fibres,  Plastics For Buttons, Buckles Etc,  Glue Production,  Agricultural Pesticides Production CASEIN PROCESSING

4. HAUS provides two different processes in casein production: 1.Acid Casein Obtained from skim milk pH acidified to 4,6 - 4,7 and includes low degree cinder (%2) 2.Rennet Casein Obtained from skim milk enzyme precipitation and includes high degree cinder (%8) CASEIN PROCESSING

5. Rennet CaseinAcid Casein Milk Protein KM ≥ 84,0%≥ 90,0% Casein in milk protein ≥ 95,0% Water ≤ 12% Fat ≤ 2,0% Cinder ≤ 7,5%≤ 2,5% Lactose ≤ 1,0% Free Acid -≤ 0,27 ml 0,1 N NaOH/g *Comparison of Casein Quality Criteria CASEIN PROCESSING

6. CASEIN PRODUCTION Acid Casein Process At the recovery of acid casein; skim milk, heated up to 35 - 40°C, pH is adjusted to 4,6 by using hydrolic acid, sulphuric acid, lactic acid,Then, feeds into decanter centrifuge by passing through bonded pipe. To purify from lactose and minerals, casein output is washed with water and processed with decanter centrifuge. Casein is dried with heated air at Ringdryer units until %8-10 moisture content and packed after sifting out %0,5-1,0mm sized sifter. CASEIN PROCESSING

7. Rennet Casein Process Skim milk is cooled at 23-27°C after pasteurised. Then, adding at the rate of %0.5-1.0 acidifier, casein is incubated for 15 hours. Fast acidification, in terms of yield and quality, is not proper. After reaching necessary acidity (pH 4.6), casein is heated at plate heat exchanger. By feeding into decanter centrifuge, casein separation and washing is provided. Heated air moisture is contended at ringdryer, grinded and then casein is packed. Advantages,  Recovery of cooling rennet casein is safer in terms of microbiologic hygiene.  Less starter is needed. No cost for acid usage.  Less thermal energy consumption CASEIN PRODUCTION CASEIN PROCESSING

8. SECOND DECANTER CENTRIFUGE PROCESS LINE FOR ACID CASEIN RINGDRYER COAGULATION PASTEURISATION FIRST WASHING UNIT SKIM MILK FIRST TEMPERING HCI COOLER FIRST DECANTER CENTRIFUGE SECOND TEMPERING SECOND WASHING UNIT THIRD DECANTER CENTRIFUGE CASEIN CLARIFICATION SEPARATOR WHEY PROTEIN * Washing quantitive effects the quality of casein. CASEIN PROCESSING

9. SECOND DECANTER CENTRIFUGE PROCESS LINE FOR RENNET CASEIN RINGDRYER COAGULATION PASTEURISATION FIRST WASHING UNIT SKIM MILK COLD FERMANTATION RENNET COOLER FIRST DECANTER CENTRIFUGE FIRST TEMPERING SECOND WASHING UNIT THIRD DECANTER CENTRIFUGE CASEIN SECOND TEMPERING CLARIFICATION SEOARATOR WHEY PROTEIN CASEIN PROCESSING

10. PROCESS with DECANTER CENTRIFUGE CENTRAT AFTER CENTRIFUGE CAKE AFTER CENTRIFUGE VIEW AFTER CENTRIFUGE DRY MATTER (SKIM MILK) PRETREATMENT - pH ADJUSTMENT -TEMPERING -COAGULATION Decanter simulation is made at HAUS Centrifuge Technologies lab. CASEIN PROCESSING

11. LIFE CYCLE COST COMPARISON CASEIN PROCESSING

12. DECANTER CENTRIFUGE Decanter Centrifuge; consist of a solid cylindrical bowl rotating at high speed, a scroll rotating in the same axis with a slightly different speed, gear box adjusting the speed difference and the body which carries all the rotating elements. CASEIN PROCESSING

13. DECANTER CENTRIFUGE Working Principle of Decanter Centrifuge: The product is fed along the centre line to a fixed distribution room within the bowl and then accelerated into the bowl by centrifugal force through the feeding point. This centrifugal force then causes the suspended solids(the cake) to settle and accumulate at the bowl wall. The cake is discharged by scroll from the conical part meanwhile clarified solid and water or only liquid flows back along the bowl and is discharged through the cylindrical end of the bowl by plates which can adjust the level of liquids. CASEIN PROCESSING

14. CENTRIFUGE SYSTEM CASEIN PROCESSING

15.  High level of standard configuration ADVANTAGES  High level of material quality and workmanship  Decanter, control units and software from one source  Reasonable lead times CASEIN PROCESSING

16. Conical and cylindrical portions of the drum is designed separately for easy service & maintenance Product supply pipe can be moved during operation. In this way wear time of dispersion point is extended and clarity of sentrat can be adjust With level plates, The depth of the liquid phase inside the pool is adjusted sensitively. So, Clarity of sentrat can be set. Duplex stainless steel (EN 1.4462) are using as a bowl material which is resist corrosion Thanks to dual drive technology which is supported by our own software; differential speed adjusted automatically without human intervention in input variable concentrations of the product, depending on the value of torque. Flight tips are coated with tungsten carbide with flame spraying method. Feeding chamber and cake discharge line are coated with tungsten carbide with flame spraying method and they are replaceble in field. Sumitomo gearbox is mounted outside the main bearing so it can be repaired without removing the drum in any fault. Conveyor was designed specially. Dewatering performans will increase with axially flow rate in the machine. DIFFERENCES OF HAUS DECANTER

17. HAUS DECANTERS ModelLength (mm) Width (mm)Height (mm)Weight (mm) 2342 SERIES23628279748,4 3532 SERIES3204830103417,6 3542 SERIES3585830103420,6 4042 SERIES35831002131023 4742 SERIES48821225130044 5342 SERIES54061671158365 6542 SERIES57122131157995 8242 SERİES578024211749155 CASEIN PROCESSING

18. info@haus.com.tr Factory: Astim OSB. Denizli Bulvarı No: 110 AYDIN – TÜRKİYE Tel: +90 (256) 231 04 81 İstanbul Office: Şerifali Mevkii Bayraktar Bulvarı Yükseliş Sok. No: 5 34775 Ümraniye-İSTANBUL-TÜRKİYE Tel : +90 (216) 576 06 27