Article contents
Effects of fat concentration on the homogenization of cream
Published online by Cambridge University Press: 01 June 2009
Summary
A study has been made of the interdependence of the volume fraction and the degree of dispersion of the fat in creams subjected to single-pass homogenization. The effects of fat volume fraction φ could be incorporated into a semi-empirical correlation of the homogenizing variables established previously. In general, as φ increased from a low value the mean fat globule diameter at first decreased, reached a minimum and subsequently increased. The total area of the fat interface/m.l. volume when the globule diameter was a minimum proved to be independent of the homogenizing pressure and had a value of approximately 1·1 m2; the interface of maximum area was greater than this and, in contrast, its magnitude was pressure-dependent.
The overall results have been interpreted in relation to the variability of the disruptive energy within the homogenizing valve, competing effects of globule coalescence and hindered break-up, and the surface-active properties of the milk proteins.
- Type
- Original Articles
- Information
- Copyright
- Copyright © Proprietors of Journal of Dairy Research 1983
References
REFERENCES
- 9
- Cited by