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Effects of fat concentration on the homogenization of cream

Published online by Cambridge University Press:  01 June 2009

Leslie W. Phipps
Leslie W. Phipps
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9 A, UK
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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
Information
Journal of Dairy Research , Volume 50 , Issue 1 , February 1983 , pp. 91 - 96
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

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