Raw milk

Milk – a highly sensitive product

Before it is further processed, the delivered raw milk is subjected to comprehensive quality checks in the dairy. It is the base product for the production of milk, yoghurt, cheese, ice cream and many other products. The milk is stored at a temperature of approx. +4 °C and gently stirred until it is fed into various production processes. A protective atmosphere at approx. +0.5 to +2 bar gauge pressure protects the milk from contamination. Legal regulations ensure that the hygienic requirements applying to the milk industry are adhered to.

Pressure and level measurement with VEGABAR 53 in the stirring vessel

The measurement technology is exposed to arduous conditions during the cleaning cycles: the empty container is cleaned with a 2 % to 5 % acid or lye solution at +60 °C (CIP) and then sterilized with steam at a temperature of +125 °C (SIP). VEGABAR 53 is particularly suitable for level measurement because its diaphragm of stainless steel or Alloy is resistant to aggressive cleaning agents and withstands cleaning temperatures up to +150 °C.

Level detection with VEGASWING 61

VEGASWING 61 is used for monitoring the upper and lower limit level. The sensor, which works according to the tuning fork principle, reliably detects the limit level both under process and cleaning conditions. The tuning fork made of 316L can be optimally cleaned since it is welded absolutely gap-free to the process fitting.