128 EVAPORATED M1LK—HoMOGENIZING 
The Viscolizer.—This homogenizer is equipped with a cone- 
shaped resistance valve of ‘Viscolite’’ metal, through which the 
milk is forced. The 
conical valve has an 
accurately fitted 
guide in the valve 
seat, for the purpose 
of lifting squarely 
from the seat and 
providing an open- ' 
ing of equal dimen- 
sions for the entire 
circumference. ‘This 
valve is regulated by 
a differential screw 
Fig. 50. The Viscolizer 
mechanism in which Gouhiosy OPTORA We Tisad: Go 
the travel or advance 
of this screw is reduced 28 times from its normal pitch, making 
possible a very fine adjustment. One complete turn of the 
handwheel opens or closes the valve approximately to .001 of 
an inch. The milk is fore- 
ed through this valve by 
a triple pressure pump. 
Operation of the Ho- 
mogenizer.—In order to 
avoid fat separation it is 
necessary to subject the 
milk to enough pressure 
to reduce the fat globules 
to at least one-third their 
original size. If enough 
pressure is applied to di- 
vide the fat globules into 
much smaller units there 
is a tendency to also Fig. 51. Atomizing valve and differential 
change the properties of screw mechanism of viscolizer 
the casein to such an ex Courtesy of Union Steam Pump Co. 
o xe a Fo 
tent as to cause it to give rise to copious precipitation, when the 
evaporated milk is sterilized, and making the finished product 
