Question

AYUDA!!!!!
Instructions:

Read the next text:

In past times it was common to consume raw or raw milk, which was obtained directly from the udders of cows, and because it was not processed, it was highly contaminated and caused intoxications or diseases such as tuberculosis or brucellosis, so in the 1820s, health authorities began recommending that milk be boiled before it is consumed.

In the 1860s, chemist Louis Pasteur discovered a way to prevent the decomposition of milk, using heat. Pasteurization of milk extends its shelf life by killing pathogenic microbes and by inactivating some enzymes in milk, especially fat splitters.

At present, pasteurization is an essential requirement in all milk-producing factories.

The dairy industry guarantees the safety and quality of milk, carrying out the production process of this food with the strictest quality controls at the different stages of this process, as shown below:

­ Extraction: milk is extracted (milked) from cows on farms, twice a day every day of the year

­ Storage: milk is stored in refrigeration tanks

­ Transfer: milk from farms is transported by tank trucks to processing companies

­ Reception: milk is received at processing companies

­ Testing: milk is subjected to visual inspection tests (odor, color, appearance at macroscopic level), temperature (0º-10ªC), acidity determination, alcohol stability, among others.

­ Sanitized: By unloading the milk in the storage silos, a first filtering is carried out prior to the sanitizing phase, in which any body or foreign substance is eliminated.

­ Skimmed: the cream is removed from the milk by centrifugation, to then homogenize or normalize the fat content of the different types of milk.

­ Pre-sterilization aims to reduce the content of microorganisms in milk

­ Standardization: the specific fat content is added to the milk (in cream form) according to the type of milk you want to obtain: whole, semi-skimmed or skimmed.

­ Pasteurization: the milk is heated to around 70ºC for 15-20 seconds. The most common is to apply a heat treatment of 63ºC for 30 min. and cool to 6 ºC. At this temperature, pathogenic microorganisms are eliminated but not their spores.

­ Ultra High Temperature Treatment (UHT): the milk is subjected to temperatures of at least 135 ºC for about 3 or 4 seconds followed by rapid cooling, allowing the nutrients to be kept almost intact. It is called box milk or tetra pack

­ Packaging: milk is packaged in aseptic conditions.

In the future, can you imagine how you will consume milk?

Answer 1

Respuesta:

Avwe de s en los tecis gota de te