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Summary -Microfluidization as an homogenizatlon process for cream liqueur. The homogenization of cream liqueur is a process that lengthens shelf-Iife of the product. Microf/uidization, a novel technology, allows a significant reduction of the fat particule size in a cream liqueur and it has been compared to conventional homogenization. Our results show that this new technology yields a product with a higher stability due to the reduction of the average diameter of the fat particules. The diameter of the particles analyzed by laser light scattering is O.1 llm for the microf/uidization compared to 0.2 llm for conventional homogenization. Microf/uidization shows great potential for liquid emulsions requiring a long shelf-life. microfluidization - homogenization - liquid emulsion -long shelf lige - laser light scettering - cream liqueur

La microfluidisation comme procédé d'homogénéisation d'une boisson à base de matière grasse laitière