contents are discharged from the cream outlet.With direct standardization the cream and skim are automatically remixed at the separator to provide the desired fat content Some basic standardization problems including mass balance and Pearson square approach can be viewed here. 5.What is the Pasteurization of milk?(p.40) The process of pasteurization was named after Louis Pasteur who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling poin The process was ater applied to milk and remains the most nt operation in the processing of milk e he milka spe oduct during the hea t treat ent proce 6.What is the Batch method of Pasteurization of milk?(p.42) The batch method uses a vat rizer which consists of a jacketed vat surrounded by either circulating water,steam or heating coils of water or steam. In the vat the milk is heated and held throughout the holding period while being agitated.The milk may be cooled in the vat or removed hot after the holding time is completed for every particle.As a modification,the milk may be partially heated in tubular or plate heater before entering the vat.This method has very little use for milk but some use for milk by-products(e.g.creams,chocolate)and special batches.The d extensivly in the ice cream industry for mix quality reasons other than 7.What is the Continuous method of Pasteurization of milk?(p.42) Continuous process method has several advantages over the vat method,the most important being time and e ergy saving.For m ost con nud us process1n唱，ang npera ort (HTS treatmen ned us g a plate hea exc p Gaske p al flo h 。channels d to prevent leat e The h r hot water. 8.What is Beverage Milks?(p.66) The produc of bev combines the unit operations of clarification. or t produ age milks on of lowe and mogenization ted in the While or mo 34%.Lowe fat alte ativ such as2%fat,1%fat.or skim milk (<0.1%fat)or also contents are discharged from the cream outlet. With direct standardization the cream and skim are automatically remixed at the separator to provide the desired fat content. Some basic standardization problems including mass balance and Pearson square approach can be viewed here. 5. What is the Pasteurization of milk?(p.40) The process of pasteurization was named after Louis Pasteur who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. The process was later applied to milk and remains the most important operation in the processing of milk. Definition: The heating of every particle of milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process. 6. What is the Batch method of Pasteurization of milk?(p.42) The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam. In the vat the milk is heated and held throughout the holding period while being agitated. The milk may be cooled in the vat or removed hot after the holding time is completed for every particle. As a modification, the milk may be partially heated in tubular or plate heater before entering the vat. This method has very little use for milk but some use for milk by-products (e.g. creams, chocolate) and special batches. The vat is used extensivly in the ice cream industry for mix quality reasons other than microbial reasons. 7. What is the Continuous method of Pasteurization of milk?(p.42) Continuous process method has several advantages over the vat method, the most important being time and energy saving. For most continuous processing, a high temperature short time (HTST) pasteurizer is used. The heat treatment is accomplished using a plate heat exchanger. This piece of equipment consists of a stack of corrugated stainless steel plates clamped together in a frame. There are several flow patterns that can be used. Gaskets are used to define the boundaries of the channels and to prevent leakage. The heating medium can be vacuum steam or hot water. 8. What is Beverage Milks?(p.66) The production of beverage milks combines the unit operations of clarification, separation (for the production of lower fat milks), pasteurization, and homogenization. The process is simple, as indicated in the flow chart. While the fat content of most raw milk is 4% or higher, the fat content in most beverage milks has been reduced to 3.4%. Lower fat alternatives, such as 2% fat, 1% fat, or skim milk (<0.1% fat) or also