Сабақтың жоспары
План урока
Пән
Предмет
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Prof. Engl.
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Күні
дата
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сабақтың №
№ занятия
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Топ
группа
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Тақырып Тема
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Cooling and storage of
milk.
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МақсатЦели
Білімділік Дидактическая •to fasten
lexical and a writing skills on the topic
Дамытушылық Развивающая to develop monologue speech
ТәрбиелікВоспитывающая to bring up interest in the study of English.
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Сабақтын типі
(тұрпаты)
Тип урока
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Lesson formation of reading skills.
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Сабақтын әдісі
Метод обучения
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Practical method.Collage.
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Корнекілік Оснащение
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Text,tasks
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Сабақтын барысы Ход урока
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1. Бағдарлану –
мотивациялық блок Мотивационно
– ориентировочный блок
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Сабақтың
тақырыбын шығу, жазу
Выход на тему,
запись темы урока
Good morning, boys and
girls! Nice to meet you! Sit down, please! What can you say about Cooling and storage of milk.?
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Оқу мақсатын қою
Постановка цели,
задач урока
formation of writing
skills.
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Сабақтың
барысымен танысу Знакомство с ходом урока
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Білім жаңғыртуы Актуализация знаний
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Cooling
and storage of milk
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2. Жана материалды
мазмұндау (баяндау) Изложение нового материала
Read and
translate: Cooling and storage
of milk.
Storage of Milk: Importance and Methods of Cooling!
Importance:
Milk drawn from a healthy
cow is sterile but it contains bacteria that have entered the teat canal
through the teat opening. They are pushed out during milking process. The
number of bacteria varies from animal to animal. For milk contains greater number
of bacteria than stripping (Singh and Prasad, 1987).
Milk gets easily
contaminated with dirt, bacteria and odours. Milk furnishes an excellent medium
for the growth of bacteria, particularly when not properly cooled. They produce
chemical changes rendering it unpalatable.
Pathogenic bacteria can
also very well multiply in milk. Therefore, milk may serve as a medium for
dissemination of infectious diseases. Hence the quality and conditions of
production of milk can be judged on the basis of microbial contents.
I.S. 1479 (Part III) 1982 prescribed the following standards for
the bacteriological quality of raw milk:
Therefore great care in
production and handling of milk is necessary to put it in the hands of
consumers in a satisfactory condition.
Handling the Milk Prior To Storage:Milk should be removed to the milk house immediately after it is drawn
because the contamination may also take place if it is left in the barn, the
milk should then be strained into cans. If the cows are carefully milked,
straining may not be necessary.
It is impossible to strain
bacteria out of milk. However, it is desirable to filter the milk to remove
hairs, particles of feed or bedding or dirt, etc. that may have into milk
during the production. A single service pad type strainer may be used for this
purpose.
Necessity of Cooling Milk before Storage:It is impossible to produce milk without some
bacteria. Therefore efforts should be to prevent multiplication of the bacteria
that have gained access.- This can be achieved by cooling the raw milk.
Principles and Practices of Dairy Farm Management:This is of utmost importance specially when
considerable time lapses between production and pasteurization. Even before it
is transported to long distances the rails is cooled. The influence of
temperature of storage on the bacterial density in fresh milk as reported by
Ayres et al. (1918) is given in Table 18.1.
Table 18.1: Bacterial Count in Fresh Milk of Storage (Average of
20 Samples from Cows Clean & Bedded, Small Top Pails, Sterile Utensils):
From the observations of
Ayres et al. (1918) it is clear that milk should be stored at 4.5°C to arrest
the growth of bacteria and milk will not become sour. Cooling to milk has a
special significance in the tropical climate specially in summer. Therefore
milk should be cooled to below 10°C. Freshly drawn milk is at about 38°C which
is highly suited for bacterial growth.
Methods of Cooling:
1. Indigenous method:Milk
venders who collect milk from villages are issued licence on the agreement that
they will put the wet cloth around the can of milk to keep milk cool during the
period of transportation by bicycle or cart, etc.
2. Scientific
method:
There are four methods
used under this. These are as follows:
1. Use of surface
coolers/surface tubular coolers. (See Fig. 18.1)
2. Cabinet coolers in
vertical position.
3. Plate type chillers,
4. Double tube coolers.
The different cooling media used are as follows:
(a) Cold water to cool
down pasteurized milk up to 15.5° to 21.1°C.
(b) Ammonia refrigerant to
cool down milk up to 3.3°C to 4.3°C (35° to 40°F).
(c) Brine solution is
effective in bringing temperature of milk to 3.3°C (35°F).
Storage of Milk in Tanks:
Modern storage tanks for
milk are of two type’s viz. horizontal and vertical cylindrical shape of 10,000
litre capacity. In countries of temperate climate where milk is not stored for
more than 24 hrs. the insulation of tanks is not necessary. In tropical regions
of warmer climate 7 to 10 cm cork insulation is desirable to maintain minimum
temperature 4°C. Milk kept at low temperature will have longer keeping quality
suitable for processing in dairy plant.
Objectives of having Bulk Milk Cooling Units:
1.To enhance the keeping quality of milk and also to avoid economic losses to
farmers due to spillage/sourage of milk.
2.To produce improved quality products for export as well as to meet the domestic
requirements.
3.To reduce the transportation cost by regulating transportation of the milk on
alternative days and also through reduction in expenditure on purchase and
maintenance of cans.
Thus,BMCUs provides a viable option for reducing the transportation cost as also
maintaining the milk quality.
Beneficiaries of Bulk Milk Cooling Units (BMCUs) are Milk collection
Agents,Village Milk Cooperative Societies of Cooperative Milk Union or Milk
Collection Centers of private Dairies.
The operations involve collection and chilling of milk to a temperature of 4
Degrees C.
Advantages of using stainless steel Bulk Milk Cooler or Milk
Chillers in modern dairy industry:
1.Elimination of souring/curdling of milk because of cooling at the collection
center itself.
2.Adulteration of milk and spillage from cans can be eliminated during
transport.
3.Transportation cost of milk can be brought down by regulating transportation
to the main dairy either on alternative days or once in a day.
4.Saving of initial investment on purchase of cans and subsequent maintenance
cost (Repairs, cleaning etc.) of those cans.
5.Improved quality of milk can be supplied to the main dairy to manufacture
quality products for domestic as well as export markets.
6.Flexibility in milk collection time results in increase in volume of milk
collected at the centers.
7.Farmers will get better returns for the quality of milk.
8.Chilling at the Main dairy can be avoided.
Economics of
buying Bulk Milk Coolers:
Based on the various techno commercial parameters,the economics of the purchase
of new Bulk Milk Coolers is very positive. The items of income include
reduction in souring/curdling of milk, spillage and pilferage of milk, saving
of expenditure on transportation, purchase and maintenance of cans and chilling
cost received from the union while the expenditure includes the operational
cost of cooler (fuel/power), repairs, maintenance and additional manpower.
3. Рефлексия
бақылау блогы
Рефлексивно –
оценочный блок
Білімдерін бекіту Закрепление знаний
Read and
translate: Cooling and
storage of milk.
Storage of Milk: Importance and Methods of Cooling!
KWL
Нәтижелерді
жинақтап, қортындылау
Обобщение
результатов, подведение итогов Conclusion of the lesson.
РефлексияCollage.
Үй тапсырмасы
Домашнее задание
retelling the text
қолы
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подпись
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