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The science of separation
So you know what separators are and what they do. But have you ever thought about the science that makes separation possible?
The speed a particle, such as a fat globule, travels through a liquid, such as milk, depends on a number of factors: the size of the particle, its density, and the viscosity of the liquid it is traveling through.
These factors come together in a formula known as Stokes’ Law, which was derived by Sir George Stokes, a 19th-century Anglo-Irish mathematician and physicist.
Stokes’ Law is therefore at the heart of the dairy separation process, as an 11-year-old explains in our short animation.
Learn more about separation
To learn more about this important process, which today has applications in a wide range of industries beyond the dairy sector, watch our mini-documentary about the fascinating history of separation.
Or click here for a wealth of content on the subject of separation and separators for food and beverage applications.
Related reading
A brief history of separation
Introducing the polynode – the latest in separator technology
How to achieve high-quality tea through separation
Film: dairy and juice separators and how they work
The importance of centrifugal separation for product quality
