Fat Separation in Evaporated Milk I. Homogenization, Separation, and Viscosity Tests

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Abstract
Fat separation in evaporated milk is inevitable since the density of the fat particles is lower than that of the concentrated milk plasma in which they are suspended. The problem can be related to Stokes'' law and divided into at least 3 factors: the size of the fat particles (effectiveness of homogenization), the difference in density between the fat particles and their suspending medium, and the viscosity of the suspending medium. For evaluating these factors a procedure is given for determining the effectiveness of homogenization. The method is based on the rate of travel of the fat particles during centrifugation. Extending the same logic, a method is given for determining the extent of gravity fat separation during storage. In addition, the procedure and descr. are given for a modified Garner Mobilometer as a means of measuring viscosity. These methods were applied to samples of commercially prepared evaporated milk, and the correlation between the tests was highly significant.

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