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Factors affecting the fat globule sizes during the homogenization of milk and cream

Published online by Cambridge University Press:  01 June 2009

J. D. S. Goulden  and
L. W. Phipps
J. D. S. Goulden
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, England
L. W. Phipps
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, England
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Summary

The homogenization of milk and cream with a piston-type homogenizer has been studied. An examination has been made of the influences upon the mean fat globule diameters of changes in milk fat content, flow rate and homogenization temperature. The results are discussed in terms of the variations in the parameters q and P0 of the empirical equation d = (P0/P)q relating the globule diameter d to applied pressure P.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 2 , June 1964 , pp. 195 - 200
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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