You're the best, My question is that How do we maintain fat level in milk while we do HTST? It's the second video I saw wherein cream is separated before HTST process. Reply awaited and thanks in advance.
I think following steps may help Homogenization Before Pasteurization: Homogenization breaks down fat globules in milk into smaller, more uniformly distributed particles. This process prevents the cream from separating and rising to the top, ensuring a consistent fat level throughout the milk. Standardization involves adjusting the fat content of milk to a specific level, as required by regulatory standards or product specifications. HTST pasteurization is a continuous process where milk flows through a heat exchanger. This system helps maintain a consistent processing temperature and minimizes the risk of fat separation or degradation. Additionally gentle agitation can be done during pasteurization, which helps to keep the fat uniformly distributed. This can be achieved through the design of the pasteurization equipment, which ensures continuous mixing of the milk. Followed by quick cooling helps stabilize the fat globules.
I appreciate the effort, but a little more explanation in a better understanding manner can be included rather than just reading the slides. It's just a constructive criticism, not meaning it the hard way.
Thank you mam for your explanation......now it is very clear that what is pasteurization and how it is processed
Pls included bioinstrumentation, fermentation technology in microbiology , food& industrial microbiology
You're the best, My question is that How do we maintain fat level in milk while we do HTST?
It's the second video I saw wherein cream is separated before HTST process.
Reply awaited and thanks in advance.
I think following steps may help
Homogenization Before Pasteurization: Homogenization breaks down fat globules in milk into smaller, more uniformly distributed particles. This process prevents the cream from separating and rising to the top, ensuring a consistent fat level throughout the milk.
Standardization involves adjusting the fat content of milk to a specific level, as required by regulatory standards or product specifications.
HTST pasteurization is a continuous process where milk flows through a heat exchanger. This system helps maintain a consistent processing temperature and minimizes the risk of fat separation or degradation.
Additionally gentle agitation can be done during pasteurization, which helps to keep the fat uniformly distributed. This can be achieved through the design of the pasteurization equipment, which ensures continuous mixing of the milk.
Followed by quick cooling helps stabilize the fat globules.
Mam, can you tell the interferon production
Commercial or
Production in human body ?
Thank you so much mam
62.7 ℃ for 30 mins on Ltlt
One application of pasteurization
Helps to prolong shelf life of milk and juices.
I appreciate the effort, but a little more explanation in a better understanding manner can be included rather than just reading the slides. It's just a constructive criticism, not meaning it the hard way.