Homogenizing

Most milk is homogenized to reduce the size of the remaining milk fat particles. This prevents the milk fat from separating and floating to the surface as cream. It also ensures that the milk fat will be evenly distributed through the milk.

The hot milk from the pasteurizer is pressurized to 2,500-3,000 psi (17,200-20,700 kPa) by a multiple-cylinder piston pump and is forced through very small passages in an adjustable valve. The shearing effect of being forced through the tiny openings breaks down the fat particles into the proper size. The milk is then quickly cooled to 40°F (4.4°C) to avoid harming its taste.

III. Answer the questions.

1. What is the milk piped into a pasteurizer for?

2. Is there only one method used to pasteurize milk?

3. What is the most common method of pasteurizing?

4. How is the HTST process performed?

5. What is most milk homogenized for?

6. What prevents the milk fat from separating and floating to the surface as cream?

7. When is the milk pressurized – before pasteurizing or after that?

8. What is the milk then quickly cooled for?

IV. Fill in the gaps with the words from the text.

1. The milk is … into a pasteurizer to … any …

2. The most common method is … the HTST process.

3. It … through the pasteurizer …

4. … milk products have … time and … requirements.

5. It takes the … exactly 15 … to pass … one end to the other.

6. A temperature … diverts the milk … to the …

7. Milk is homogenized to … the remaining milk fat …

8. Then the … is quickly … to avoid harming its…

V. Translate the sentences.

1. One should pasteurize milk to kill all the bacteria.

2. The scientists know many methods of milk pasteurizing.

3. The most known is the high-temperature, short-time process.

4. Butter and cheese have different time and temperature requirements.

5. At the end of the pipe there is a temperature sensor which diverts the milk back to the inlet to reprocess it.

6. Homogenizing helps milk fat be evenly distributed through the milk.

7. The pasteurized milk is then pressurized and forced through very small passages in an adjustable valve.

Text 6

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The Flour Milling Industry: Historical Development	\|	Wheat Beer History

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