. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. Evaporated Milk—Homogenizing 111 ever, there are conditions wlien even these precautions do not permanently avoid separation of the fat. In such cases, the proper use of the homosirenizer furnishes a reHable means to guard against this difficulty. Principle of the Homogenizer.—The principle of the homo- genizer is to force the milk under high pressure through exceed- ingly small, microscopic openings. By so doing the fat globules are broken up so finely that th
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. Evaporated Milk—Homogenizing 111 ever, there are conditions wlien even these precautions do not permanently avoid separation of the fat. In such cases, the proper use of the homosirenizer furnishes a reHable means to guard against this difficulty. Principle of the Homogenizer.—The principle of the homo- genizer is to force the milk under high pressure through exceed- ingly small, microscopic openings. By so doing the fat globules are broken up so finely that they fail to respond to the gravity force, they cannot rise to the surface and iherefore remain in homogeneous emulsion. The value of the homogenizer lies in removing the fundamental cause of this separation. It reduces the fat globules to such small size that their buoyancy, or grav- ity force, is not great enough to overcome the resistance of the surrounding liquid. The tendency of fat globules to separate out in homogenized evaporated milk is further reduced by the fact that the homogen- izer also alters the physical condition of the casein, making it more viscous and thereby increasing the resistance wdiich the fat globules must overcome in their upward passage. Kinds of Homogenizers.—There are at this time two makes of homogenizers in use in this country, namely, the "Gaulin" and the "Progress' Fig. 38. The Progress homogenizer Courtesy of Davis-V^^atkins Dairymen's Supply Company In the Gaulin homogenizer, the milk is forced, by means of single- acting pumps, a- gainst an agate valve which pres- ses against a ground valve seat. The milk has to pass between the ground surfaces of this valve and valve seat. This causes the fat globules to be di-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemb
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
