Fat Separation in Evaporated Milk. III. Gravity Separation and Heat Stability

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Abstract
The fundamental factors governing fat separation are considered in light of the normal commercial processing methods. The increase in viscosity during sterilization is desirable for preventing fat separation during storage. Sterilization produces an additional reaction, which gives an increased retardation of fat separation. This phenomenon may be explained by assuming an increase in the density of the fat globule mass. The most important factor governing fat separation is effective homogenization. In this respect the condition and temperature of the medium are extremely critical. At higher temperatures, homogenization is more effective. The maximum effectiveness of the homogenizer can be obtained if all known factors are adjusted to ensure complete dispersion of the butterfat. The state of dispersion of the butterfat is of additional importance, since it affects the heat stability during sterilization. This work also shows that under certain conditions of homogenization, there is an increase in the heat stability.