In
the dairies, once the milk is fully skimmed and the fatty part
removed, the milk is curdled.
After
about 35 minutes, the solid part becomes more compact and contains
less water. The solid content is about 8%.
At
this point, it can be transferred directly into a two-phase
horizontal decanter, which separates a clarified liquid from its
solid part. It is also possible to perform multiple passes in the
decanter, which will further dry the solid phase to the desired level
of moisture.