0
Homogenisation index in milk can be quite a controversial topic.
One method to check homogenisation index is to let the product stand for at least 24 hours. After this period, measure the butterfat of the top portion and the butterfat of the bottom portion. Calculate bottom value/top value x 100. This percentage will indicate how good the homogenisation is and the closer to 100, the better.
Another method is to use a microscope with a measuring scale. If you look at the fat particles under the microscope, the fat particles should be smaller than or equal to 1 micrometer. If anything is larger than this, chances are that the homogenisation was not done properly.
Wiki User
∙ 10y ago
Add your answer:
Earn +20 pts
A mechanical process that prevents cream from rising to the surface of milk is?
Homogenization mixes the cream and the milk so they don't separate.
What are the secondary and tertiary sectors of making milk?
Secondary is the processing within the factory, such as the pasteurization and homogenization. Tertiary is the process of selling milk.
Is homogenized milk a homogeneous?
No. Chemistry texts have long cited milk as a good example of a heterogeneous mixture. Milk "homogenization" is a high-pressure filtration process that just breaks the fat particles down into smaller particles so that they are more evenly dispersed throughout the milk.
Is homogenized milk a homogenous mixture?
No. Chemistry texts have long cited milk as a good example of a heterogeneous mixture. Milk "homogenization" is a high-pressure filtration process that just breaks the fat particles down into smaller particles so that they are more evenly dispersed throughout the milk.
Is homogenous milk a homogenous mixture?
No. Chemistry texts have long cited milk as a good example of a heterogeneous mixture. Milk "homogenization" is a high-pressure filtration process that just breaks the fat particles down into smaller particles so that they are more evenly dispersed throughout the milk.
What does milk go through to get to ice cream?
A churning process. A churning process. churning alone would not result to an ice cream basically churned milk will result to butter it has to go several processes or course such as clarification, adjustment of the milk solids content, pasteurization, homogenization, and freezing
A permanent emulsion can be formed by?
homogenization
When the fat content of cow milk is reduced?
Milk fat is removed during production in a separator. Milk can be allowed to separate by allowing it to stand and then skimming the fat off the surface, resulting in cream and whole milk. Additional fat can be removed by separation equipment, producing the various percentages of milk from 2-skim. Homogenization insures that the fat remains suspended in the milk, as opposed to rising to the top as it would in unprocessed milk.
How does the homogenization process work?
kills bacteria discovered by Louis pasteur, hence pasturization (Actually, no. Pasteurisation is what kills germs. Homogenisation has nothing whatsoever to do with germs and everything to do with 'shelf life' because it breaks down the fat in the milk into tiny globules which cannot form again so you don't get any cream at the top of the milk. It damages the structure of the milk and enables the fat in the milk to go into the bloodstream unchanged. As usual the consumer has little choice but to pay top price for second-rate food. As you might guess, I hate homogenised milk and am trying to find a supplier of Pasteurised, non-homogenised milk. - added by Marie Cadavieco)
What is BR meter?
It is a Butyro Refrective Index meter. Generally, it is used by Dairy Industry to measure the Brix of oil present in the milk. Milk oil basically are present in the BR range of 40-43. This BR set up is specially used to check adulteration in milk, if adulterated with external oil to increase the fat percentage in the milk.
Why is skim milk homogenized?
Skim milk is generally produced on the same line as whole milk and other milk that have to be homogenised. Even though the fat content is so low (0.5% or lower), this can still form a layer if the product is unhomogenised and left to stand. Homogenisation ensures that the fat stays distributed in the milk.
What does milk homogenization have to do with heart disease?
Homogenization causes a supposedly “noxious” enzyme called xanthine oxidase to be encapsulated in a liposome that can be absorbed intact. XO is released by enzymatic action and ends up in heart and arterial tissue where it causes the destruction of a specialized protective membrane lipid called plasmalogen, causing lesions in the arteries and resulting in the development of plaque.
