Monday, November 3, 2014

It’s Milk Not Cream.

Not so many years ago, milk was derived from a family cow or local farm. Today, you can go to any grocery or convenience store and pick up a gallon in multiple varieties. From the farm to the store, there are many different steps taken in producing homogenized milk. At the farm, the milk is collected from a plethora of cows and amassed inside giant tanks.

Not every cow’s milk produces the same milk quality, where one area in the container may have a higher fat content and another very little. To accomplish a smooth and even mixture, homogenizers are used to blend those milk ingredients together. Imagine picking up two gallons of milk where one has a thick consistency and the other almost like water. These industrial mixers are used in the giant milk containers and can ensure that everyone is consuming the same mixture of milk, also making it easier to correctly label the milk ingredients on the containers.

Like most food industry mixers, milk homogenizers are made of stainless steel. A typical makeup of a homogenizer consists of a holding tank, a motor and an array of rotating impellers. Like the job of an emulsifier, homogenizer mixers break up globules of fat in the milk with a device that pushes the substance through tiny holes with high pressure, forcing the liquid to fully mix. If homogenization was not part of the process, the separation of liquid from fats would cause the formation of cream.

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