NU FS374 Study Guide - Quiz Guide: Skimmed Milk, Ultra-High-Temperature Processing, Raw Milk

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS374
• Professor: Mirko Betti

Document Summary

Nufs 374 fat separation/standardization & uht processing. In summary, this process main goal is to separate the all the fat using a centrifuge. This produces two streams; cream and skim milk. The two steams are later mixed in a batch or continuous method to get the desired ratio of required fat content. There is 1 inlet stream of raw milk and then the two outlet streams are skim milk with 0% fat and cream with ~20 40% fat. For the continuous method, a continuous centrifuge is used to separate the two streams based on their differences in density. If standardization was done after pasteurization this would mean there is room for potential danger of process contamination. This also makes the most sense when we look at stokes law because there are small droplets created by homogenization, which makes standardization more effe.