4 Tml-184 Katan Victoria Topic Homogenization of milk

4 Tml-184 Katan Victoria Topic: Homogenization of milk

Homogenization • Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. (The prefix homo- coming from the Greek, meaning the same. )[1] This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk

The main site of modern valve-type homogenizer is homogenizing head. It can be single-stage or two-stage. Two-stage homogenization with a large pressure drop on both stages used in the manufacture of high fat dairy products (cream, mix ice cream and so on). It can dissipate (split) formed clusters of fat globules. For the production of other dairy products, including drinking milk, you can use a single-stage homogenization of milk.

Effektivnosti Homogenic salient from begat kinniku, obnovlenij modes. provedenia (temperature, tisk), and also the properties of a warehouse milk (macova of castka fat , dry recover, kislotnosti, d ASST, gustina). Process Homorganic Mau Buti of efectivni only at that wypadku, if the fat nahoditsya in roam Stan. The fact Homorganic SLD, 's righteous desire to live in temperature over 50 -60 °C. C pavistream masova castke fat , dry recover product temperature Homogenic guilty Buti widow that obumble Yogo pcvideo d asks. Tick Homogenic products C pdsystem vmstat fat , dry recover guilty Buti nijim that Obnovlenie neophit snejanna energetyczna Vitrac I; PC stablest gerovo emuls. Process drobina sirovich kulak when Homogenic vdbase pererasti obolonkova recovery. Obudowa of obolonok drvna sirovich kulak scho utiilize, dodatkowo vitrahaus blki plasma that lead to stables vysokodispersnoi gerovo emuls homogeneou milk. In homogeneou Moloc Seregno Gernot Vlingo fat, maize not outwards, skupina drvna sirovich kulak vdst. When pavemen masova castke fat in Moloc in resultat Homogenic mouth vincati skupina sirovich kulak. The suffering hour zastosowanie nastup Vi. Di Homogenic: one - first two, as welleach razdelno.

In addition, the efficiency of homogenization depends on the properties and composition of the product (viscosity, density, acidity, fat content and dry matter). With increasing acidity of milk efficiency of homogenization decreases as in sour milk decreases the stability of proteins, protein formed agglomerates, complicating the fragmentation of the fat globules. With increasing viscosity and density of milk efficiency of homogenization is also reduced. Homogenization Crushing fat globules up to sizes of about 1 micron.

Membrane processing methods Microfiltration. Through a semipermeable membrane under pressure pushes the liquid product. The membrane completely inhibits the product, the diameter of which is larger than the size of pores, they can also be delayed by the membrane due to electrostatic and van der Waals forces. Ultrafiltration treatment. Ultrafiltration membranes delay whey proteins, casein micelles and other high-molecular compounds of milk. Reverse osmosis. From the solid phase of milk can be separated by simple molecules and hydrated ions of calcium, sodium, potassium, etc

Optimum conditions For pasteurization of drinking milk t 72 -76°C aged 20 -25 C. For fermented milk drinks t 80°C with a holding time of 30 min, 85° C - 10 min, 90°C - 5 min, 95°C - 2 min, 100°C - 1 min In the production of cheese and other protein products 7280°C at a speed of 15 -18 C.

Schematic diagram of pasteurization and cooling installation I - Section recovery II - Section pasteurization III - Section of the cooling water IV Section cooling razolam 1 - surge tank; 2 - float; 3 - centaline pump; 4 plate apparatus; 5 - heat exchanger; 6 - separator molotovcoketail; 7 homogenizer; 8 - pump for hot water; 9 - paracontact heater; 10 - tank battery; 11 - return valve.

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