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sodium caseinate (0.5-3.9 wt%), butter oil (5.2-14.7 wt%) and monoglyceride (0.08-0.88 wt%) concentrations. These 2 functions account respectively for 93.7 and 81.7% of the variation in the average diameterand in the size distribution width of the microfluidized fat globules and were used to explain certain interactions between the different variables affecting the size of the microfluidized fat globules. They were also used to demonstrate the existence of the optimal conditions that correspond to the extremes of the average particle diameter and of the distribution width of the fat globules. Finally, these 2 functions allowed us to predict fat globule size parameters as a function of process and formulation conditions.

le lait

Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules