If the numbers on the right are added, the sum obtained will represent the parts of the finished product.Ħ00 kg of cow milk testing 4% fat is to be standardized to toned milk by removing 33% fat cream. ![]() The number at the upper right corner refers to the parts of material whose fat test was placed at the upper left corner and the number at the lower right corner refers to the parts of material whose fat test was placed at the lower left corner. The number on the right hand side now represents the number of parts of each of the original materials that must be blended to have the desired fat content in resultant mix. Next, subtract the number in the centre from the larger number at the left hand side of the square and place the remainder at the diagonally opposite right hand corners. Place at the left hand corners of the square, the fat percentage of the materials to be mixed. This can be done by:ĭraw a square and place in the centre of it the desired fat percentage. To provide the consumer with a uniform product.Īddition of skim milk increases the volume of milk available for sale and removal of cream allows the production of other value added dairy products such as table cream, butter or other high fat products.įor standardization of milk or cream for product manufacture, usually the proportions of the various ingredients of known composition to be mixed, is required to be estimated.To comply with the legal requirements for particular milk/dairy products.In market milk industry, this normally involves reducing the butterfat content by addition of skim milk or through the removal of cream. ![]() It may be defined as the adjustment of one or more of the milk constituents to a nominated level. Standardizing milk might require control of only one component (usually fat) while allowing the others to vary or control two or more components simultaneously. Many dairy processes require standardization of the chemical composition of milk meant for market purpose or milk products manufacture.
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