Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-13T00:42:58.543Z Has data issue: false hasContentIssue false

Effects of fat concentration on the homogenization of cream

Published online by Cambridge University Press:  01 June 2009

Leslie W. Phipps
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9 A, UK

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
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Darling, D. F. & Butcher, D. W. 1978 Milk-fat globule membrane in homogenized cream. Journal of Dairy Research 45 197208.CrossRefGoogle Scholar
Delichatsios, M. A. & Probstein, R. F. 1975 Coagulation in turbulent flow: theory and experiment. Journal of Colloid and Interface Science 51 394405.CrossRefGoogle Scholar
Henstra, S. & Schmidt, D. G. 1970 On the structure of the fat-protein complex in homogenized cow's milk. Netherlands Milk & Dairy Journal 24 4551.Google Scholar
Goulden, J. D. S. & Phipps, L. W. 1964 Factors affecting the globule sizes during the homogenization of milk and cream. Journal of Dairy Research 31 195200.CrossRefGoogle Scholar
Mulder, H. & Walstra, P. 1974 The Milk Fat Globule, pp. 164165. Farnham Royal: Commonwealth Agricultural Bureaux (Technical Communication, Commonwealth Bureau of Dairy Science & Technology, no. 4).Google Scholar
Phipps, L. W. 1969 The interrelationship of the viscosity, fat content and temperature of cream between 40° and 80 °C. Journal of Dairy Research 36 417426.CrossRefGoogle Scholar
Phipps, L. W. 1974 Some operating characteristics of a simple homogenizing poppet valve; pressure profiles and separation: zone of fat globule dispersion. Journal of Dairy Research 41 339347.CrossRefGoogle Scholar
Phipps, L. W. 1975 The fragmentation of oil drops in emulsions by a high-pressure homogenizer. Journal of Physics D: Applied Physics 8 448462.CrossRefGoogle Scholar
Phipps, L. W. 1982 a Homogenizing valve design and its influence on milk fat globule dispersion. I. Low rate of flow (1001 h-1, Re ≼ 3000). Journal of Dairy Research 49 309315.CrossRefGoogle Scholar
Phipps, L. W. 1982 b Homogenizing valve design and its influence on milk fat globule dispersion. II. High rate of flow (1000 I h-1, 6000 < Re < 15000). Journal of Dairy Research 49 317322.CrossRefGoogle Scholar
Phipps, L. W. & Temple, D. M. 1982 Surface propertiesof milk fat globules: interfacial tension studies. Journal of Dairy Research 49 6172.CrossRefGoogle Scholar
Shinnar, R. 1961 On the behaviour of liquid dispersions in mixing vessels. Journal of Fluid Mechanic. 10 259275.CrossRefGoogle Scholar
Stevens, J. V. 1974 Emulsifying properties of casein in milk systems. 19th International Dairy Congress, New Delhi. 1E 172173Google Scholar