. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Mii,k Powder 87 rated milk. This can be accomplished by superheating the milk in the pan and by prolonging the sterilizing process, raising the heat very slowly. However, there are conditions when even this pre- caution does not permanently avoid separation of the fat. In such cases, the proper use of the homogenizer furnishes a reliable means to guard against this difficulty. Principle of the Homogenizer.—The principle of the homogen- izer
. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Mii,k Powder 87 rated milk. This can be accomplished by superheating the milk in the pan and by prolonging the sterilizing process, raising the heat very slowly. However, there are conditions when even this pre- caution does not permanently avoid separation of the fat. In such cases, the proper use of the homogenizer furnishes a reliable means to guard against this difficulty. Principle of the Homogenizer.—The principle of the homogen- izer is to force the milk under high pressure through exceedingly small, microscopic openings. By so doing the fat globules are broken up so finely that they fail to respond to the gravity force, they can- not rise to the surface and therefore remain in homogeneous emul- sion. The value of the homogenizer lies in removing the funda- mental cause of this separation. It reduces the fat globules to such small size that their buoyancy, or gravity force, is not great enough to overcome the resistance of the surrounding liquid. Kinds of Homogenizers.—There are at this time two makes of homogenizers in use in this country, namely, the "Gaulin" and the "Progress" homogenizer. In the Gaulin homogenizer, the milk is forced, by means of single-acting pumps, against an agate valve which presses against a ground valve seat. The milk has to pass between the ground surfaces of this valve and valve seat. This causes the fat glob- ules to be divided very minutely. This type of homogenizer has not been used much as yet in the manufacture of evaporated milk and but little is known concern- ing its effect on this product. In the Progress homogenizer the homogenizing principle con- sists of forcing the milk, by means of single acting pumps, between a series of discs with ground surfaces. The discs lay flat one upon the other, they are enclosed in a cylinder and are held in place
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Keywords: ., bookauthorhunziker, bookcentury1900, bookdecade1910, bookyear1914
