Market Dairying And Milk Products
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In our eReader you can find the full English version of the book. Read Market Dairying And Milk Products Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Market Dairying And Milk Products
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ICE CREAM MAKING 157 Homogenizer. This machine is now used b)' most of the leading ice cream manufacturers. Its purpose is to break up the fat globules into smaller particles.
This is accomplished by forcing the cream under high pressure through small openings. The effect of break- ing up the fat globules in this way is to give cream more body, making it seem considerably richer than it actually is. Not only does the homogenizing process give cream more body but it also gives the ice cream a sm...oother texture and an apparently richer flavor. It also increases the yield of ice cream.
The cream is usually pumped directly from the pas- teurizer into the homogenizer at a temperature of about 130° F. From the homogenizer the cream is sent directly onto the cooler, the pressure of the machine being such as to force the cream to any height desired.
Aging Cream. It is well known that pasteurization lowers the viscocity of cream ; it is likewise well known that pasteurized cream will regain, to a large extent, its viscocity if held at low temperatures a sufficient length of time.
What to read after Market Dairying And Milk Products?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
ICE CREAM MAKING 157 Homogenizer. This machine is now used b)' most of the leading ice cream manufacturers. Its purpose is to break up the fat globules into smaller particles.
This is accomplished by forcing the cream under high pressure through small openings. The effect of break- ing up the fat globules in this way is to give cream more body, making it seem considerably richer than it actually is. Not only does the homogenizing process give cream more body but it also gives the ice cream a sm...oother texture and an apparently richer flavor. It also increases the yield of ice cream.
The cream is usually pumped directly from the pas- teurizer into the homogenizer at a temperature of about 130° F. From the homogenizer the cream is sent directly onto the cooler, the pressure of the machine being such as to force the cream to any height desired.
Aging Cream. It is well known that pasteurization lowers the viscocity of cream ; it is likewise well known that pasteurized cream will regain, to a large extent, its viscocity if held at low temperatures a sufficient length of time.
What to read after Market Dairying And Milk Products?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
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