Mixing rates of formula and raw feed

Содержание

1. Mixing rates of formula and raw feed
2. Mixing of the mechanical effects, generally be
3. In 1936 V.N. Sirick and M.M Kazanskyi
4. Table of contents of the glycerides in
5. Especially , effective mixing during the formation
6. Stirring mixers milk ( on cooling 5ºC
7. Скачать презентанцию

Mixing of the mechanical effects, generally be accompanied by changes in the level and stability of dispersed fat’s phase.

Слайды и текст этой презентации

Слайд 1Mixing rates of formula and raw feed
Rakhat Aigerim

Слайд 2Mixing of the mechanical effects, generally be accompanied by changes

in the level and stability of dispersed fat’s phase.

Mixing of the mechanical effects, generally be accompanied by changes in the level and stability of dispersed

Слайд 3In 1936 V.N. Sirick and M.M Kazanskyi drew attention to

the mixing factor in the first and found that agitation

cooled down to 2-8º C the milk for 3-5 minutes is equivalent to their prolonged maturation at the same temperature for 16-18 h. Stirring cream accelerates the cooling process 3 times, the degree of curing is increased by 6-10%. The lower the cooling temperature, the more the degree of mixing promotes curing and before equilibrium is established between the liquid and the solidified fat.

In 1936 V.N. Sirick and M.M Kazanskyi drew attention to the mixing factor in the first and

Слайд 4Table of contents of the glycerides in milk fat (in

%) ,depending on age and the presence of mixing.

Table of contents of the glycerides in milk fat (in %) ,depending on age and the presence

Слайд 5Especially , effective mixing during the formation of seed crystals,

the crystallization mass when there glycerides with an average stirring

rate is increased to 2 times, and takes 10-16 minutes.

Especially , effective mixing during the formation of seed crystals, the crystallization mass when there glycerides with

Слайд 6Stirring mixers milk ( on cooling 5ºC and stored in

tanks) didn’t significantly affect the stability and dispersion of the

fat’s phase. However, the repeated mixing milk during extended storage facilitates the transition part of the phospholipids of membranes of the fat globules in the plasma and reduce fat emulsion stability. So destabilized fat content in raw milk to be processed, as rule, is 1,1 … 2,5% of the total fat content, while fresh milk it only 0,3 … 0,7% .