Factors affecting the fat globule sizes during the homogenization of milk and cream
- 1 June 1964
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 31 (2) , 195-200
- https://doi.org/10.1017/s0022029900018100
Abstract
Summary: The homogenization of milk and cream with a piston-type homogenizer has been studied. An examination has been made of the influences upon the mean fat globule diameters of changes in milk fat content, flow rate and homogenization temperature. The results are discussed in terms of the variations in the parameters q and P0 of the empirical equation d = (P0/P)q relating the globule diameter d to applied pressure P.This publication has 3 references indexed in Scilit:
- Photometric Milk Fat DeterminationJournal of Dairy Science, 1959
- Continuous Recycling in the Homogenization of Relatively Small SamplesJournal of Dairy Science, 1959
- Light transmission by dilute emulsionsTransactions of the Faraday Society, 1958