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Homogenization of milk emulsions:use of microfluidizer
Author(s) -
McCRAE CATHARINA H
Publication year - 1994
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1994.tb01267.x
Subject(s) - homogenization (climate) , homogenizer , pasteurization , chemistry , particle size , globules of fat , casein , chromatography , gelatin , milk fat , milk protein , food science , chemical engineering , biochemistry , biology , biodiversity , ecology , linseed oil , engineering
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.