. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 126 EvAPORy\Ti;D AT ILKâHOMOGENIZING liner the (ipenino;, the fastei' Ihc milk tra\'els thrriugli the orifice', and in the case of tlic Immogenizer, tlie finer the fli\'ision of the fat globules in the hfimooenized milk The tendency of fat L^'kibiiles to separate out in homogenized evaporated milk is further reduced h^' tlie fact that the homogen- izer also alters tlie |;)hysical condition of the casein, making it more \'iscous and thereb}' increasing the resis
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 126 EvAPORy\Ti;D AT ILKâHOMOGENIZING liner the (ipenino;, the fastei' Ihc milk tra\'els thrriugli the orifice', and in the case of tlic Immogenizer, tlie finer the fli\'ision of the fat globules in the hfimooenized milk The tendency of fat L^'kibiiles to separate out in homogenized evaporated milk is further reduced h^' tlie fact that the homogen- izer also alters tlie |;)hysical condition of the casein, making it more \'iscous and thereb}' increasing the resistance which the fat globides must ON'ercnme in their u|)ward passage. The exact changes which the casein undergoes are not \\ell understood, but it is not impi-obal)le that either the high pressure or the vibration, or both, tc) wdiich the milk is subjected in the homogenizer, bring abnut a molecular rearrangement of the casein. T'nssibly these factors cause the lactic acid which is increased due to the concentration fif the e"\'aporated milk, to remo\'e calcium from the casein, lea^â ing a part of the casein as free casein which is a solid, and a part of the casein as casein lactate vdiich is in a ciilloidal state and wdiich is readilv hv- drolized. The fact remains that, wdien the liomogenizing is done un- der relati\"ely high pressure, nr when done in a homogenizer a spring-loaded \'ah-e which lends to \dbratc or pound the constituents <)[ the milk, the resulting homogenized milk- increases in thickness, is mi ire susceptible to the curdling act- ing of the heat in the sterilizer and iressure, sanitary milk p u m p, a resistance \'al\-e or similar liomo- gem'zing arrangement made from material which will not wear nor rust, and a means for a c c u r ately adjtistine â. .â â¢^ â ,. ^ -' -' '^ rigr. 47. The Gauliu homogrenlzer tins valve. courtesy of Creamery Package Mfg. Please note that these images are extracted from scanned page images tha
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Keywords: ., bookauthorhunziker, bookcentury1900, bookdecade1920, bookyear1920
