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Milk Processing - Leaving cert Home Economics
Leaving Certificate Home Economics
Terms in this set (7)
Ultra Heat Treated (UHT)
Milk is homogenised and then heated to 132 oC for one second. It is then cooled and packaged into sterile containers.
Milk is homogenised, sealed into bottles/cartons and then heated to 110° C for approximately 30 minutes. It is then cooled.
Where milk is sprayed into containers of hot air. As the milk droplets fall, the water is evaporated producing a powder which is cooled, packaged and sealed into airtight containers. It is expensive and reconstitutes easily.
Milk is poured onto heated revolving metal rollers. It is then scraped off, cooled and packaged in airtight containers e.g. dried skimmed milk.
The heating of milk to 72°C for 25 seconds to kill pathogenic bacteria. The milk is then cooled rapidly to 10oC.
The heating of milk to 60°C. It is then forced under pressure through tiny holes. This creates a creamy consistency as the fat droplets are evenly distributed in the milk.
A process of preservation which removes the moisture from milk. The removal of moisture means micro-organisms cannot survive.
THIS SET IS OFTEN IN FOLDERS WITH...
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