proteins can be separated in whey for the production of whey protein concentrate(WPC) . milk can be concentrated prior to cheesemaking at the farm level apple juice and wine can be clarified waste treatment and product recovery is possible in edible oil,fat,potato,and nsn process othscan be clarified and separated egg and egg white ultrafiltration as a preconcentration prior to spray drying The following topics will be covered in this section .Principle of Operation Types of Membrane Processing Reverse Osmosis o Ultrafiltration Microfiltration ·Hardware Design 。Electrodialysis ·lIon Exchange 5.What is evaporation of milk?(p.58) Evaporation refers to the process of heating liquid to the boiling point to remove water as vapour.Because milk is heat sensitive,heat damage can be minimized by evaporation under vacuum to reduce the boiling point.The basic components of this process consist of: ·heat-exchanger ·vacuum ·vapour separator ◆condenser The heat excha anger is enclosed in a large cha mber and transfers heat from th e pro d the diff in tempe res high.The entrained solids fr om the rence nd the yar to the condenser.It is sometimes a part of the actual heat exchang ally in older vacuum pans.but more likely a separate unit in newer installations.The condenser condenses the vapours from inside the heat exchanger and may act as the vacuum source. e the Starter Culture of vogurt? start cu ure t yogurt prod rth A nerica i mbiotic bler rmop ihus(ST） h ast le The fo and carbon dioxide othe r hand.the • proteins can be separated in whey for the production of whey protein concentrate (WPC) • milk can be concentrated prior to cheesemaking at the farm level • apple juice and wine can be clarified • waste treatment and product recovery is possible in edible oil, fat, potato, and fish processing • fermentation broths can be clarified and separated • whole egg and egg white ultrafiltration as a preconcentration prior to spray drying The following topics will be covered in this section: • Principle of Operation • Types of Membrane Processing o Reverse Osmosis o Ultrafiltration o Microfiltration • Hardware Design • Electrodialysis • Ion Exchange 5. What is evaporation of milk?(p.58) Evaporation refers to the process of heating liquid to the boiling point to remove water as vapour. Because milk is heat sensitive, heat damage can be minimized by evaporation under vacuum to reduce the boiling point. The basic components of this process consist of: • heat-exchanger • vacuum • vapour separator • condenser The heat exchanger is enclosed in a large chamber and transfers heat from the heating medium, usually low pressure steam, to the product usually via indirect contact surfaces. The vacuum keeps the product temperature low and the difference in temperatures high. The vapour separator removes entrained solids from the vapours, channelling solids back to the heat exchanger and the vapours out to the condenser. It is sometimes a part of the actual heat exchanger, especially in older vacuum pans, but more likely a separate unit in newer installations. The condenser condenses the vapours from inside the heat exchanger and may act as the vacuum source. 6. Please describe the Starter Culture of yogurt???? The starter culture for most yogurt production in North America is a symbiotic blend of Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). Although they can grow independantly, the rate of acid production is much higher when used together than either of the two organisms grown individually. ST grows faster and produces both acid and carbon dioxide. The formate and carbon dioxide produced stimulates LB growth. On the other hand, the proteolytic