Factors affecting the fat globule sizes during the homogenization of milk and cream

Autor:	L. W. Phipps, J. D. S. Goulden
Rok vydání:	1964
Předmět:	Empirical equations Chemistry Milk fat Homogenizer Animal Science and Zoology General Medicine Food science Globules of fat Homogenization (chemistry) Food Science
Zdroj:	Journal of Dairy Research. 31:195-200
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900018100
Popis:	SummaryThe 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.
Databáze:	OpenAIRE
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