Homogenization of milk emulsions:use of microfluidizer
Catharina H. McCrae
International Journal of Dairy Technology
Abstract
The operating efficiency of a laboratory scale microfluidizer had been compared to that of a high pressure valve homogenizer using either pasteurized whole milk or recombined milk. Microfluidization was found to be a very effective method for reducing fat globule size and was only slightly affected by changes in operating pressure. The back pressure module on the microfluidizer had a marginal effect on particle size increase. As a result, the homogenization effect was always greater than that of conventional homogenization. Only very small amounts of serum protein but high levels of casein were found on fat surfaces after microfluidization. The protein load was higher than predicted on the basis of decreases in globule size. Microfluidization had little effect on the formation of fat clusters in milk. The higher protein load probably inhibited fat clustering.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
microfluidization inhibits fat clustering
“Microfluidization had little effect on the formation of fat clusters in milk. The higher protein load probably inhibited fat clustering.”
microfluidization reduces fat globule size
“Microfluidization was found to be a very effective method for reducing fat globule size and was only slightly affected by changes in operating pressure.”
microfluidization affects protein load on fat surfaces
“Only very small amounts of serum protein but high levels of casein were found on fat surfaces after microfluidization. The protein load was higher than predicted on the basis of decreases in globule s...”