![]() ![]() ![]() The large fat molecules of theĬream are broken down from sizes of about two or three micrometres to roughly a Process in which the fat is distributed throughout the milk by forcing it Reduce the cream layer the milk undergoes homogenisation. So the thicker the layer of milk the faster the milk will go bad. The layer of cream becomes rancid before the milk underneath and The cream varies depending on weather, pasture that cow is grazing and lactationĬycles. Is a component of teeth and bones and is present in the blood as it is requiredįor muscle contraction and other metabolic processes.įat molecules rise to the top and form a layer of cream. Milk is a good source of calcium, which is It is manufactured in the mammary gland of the cow and only Glucose molecule linked to a galactose molecule. Lactose is sometimes referred to as ‘milk sugar’, it comprises of one A monosaccharide is a carbohydrate that cannot be split by dilute acids. Lactose is the main carbohydrate in milk, this is aĭisaccharide, meaning it consists of two monosaccharide molecules. Although, if left to stand, cream will form on the surface of the milkĪnd so the droplets are not completely stabilised. Stabilises them so that the oil does not separate easily from the water. Phospholipids and protein molecules surround the droplets of fat, this Oil is made up of 3.5% dissolved protein, 3.6% lipids (fats), 4.9% carbohydrates The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.Meaning that there are oil droplets in a water solute (continuous water phase). Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.Īnother application of homogenization is in soft drinks like cola products. Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. Homogenization breaks the fat into smaller sizes so it no longer separates, allowing the sale of non-separating milk at any fat specification. The fat in milk normally separates from the water and collects at the top. It is normally preceded by "standardization" (the mixing of milk from several different herds or dairies to produce a more consistent raw milk prior to processing). One of the oldest applications of homogenization is in milk processing. Homogenization is achieved by a mechanical device called a homogenizer. Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion. liquids that are not soluble, in all proportions, one in another) into an emulsion (Mixture of two or more liquids that are generally immiscible). Homogenization (from " homogeneous " Greek, homogenes: homos, same + genos, kind) is the process of converting two immiscible liquids (i.e. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. Homogenizing valve, a method to homogenize at high pressure JSTOR ( March 2013) ( Learn how and when to remove this template message).Unsourced material may be challenged and removed.įind sources: "Homogenization" chemistry – news Please help improve this article by adding citations to reliable sources. This article needs additional citations for verification.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |