In some cases, cold wort separation is also carried out in breweries. The hot trub is separated before cooling. The separator therefore separates only the remaining quantity of cold break. The cold break consists largely of small, colloidal protein particles. The viscosity of the cold wort is relatively high. Cold wort separation has differing signifiance in the individual breweries. A certain quantity of cold break is desired in the fermentation process, but no hot trub must be carried over under any circumstances.