Homogenization of pasteurized milk
1995
Eberhard, P. | Strahm, W. | Gallmann, P.U. (Eidg. Forschungsanstalt fuer Milchwirtschaft, Liebefeld (Switzerland))
The effect of homogenization pressure on zonal fat content and the extent of creaming was determined after 1 day and 8 days of storage at 4 deg C. Whole milk was homogenized at 65 deg C at pressures of 70, 100 or 130 bar prior to HTST pasteurization (78 deg C/16 s) or 100 bar subsequent to HTST pasteurization (78 deg C/16 s). The size of milk fat globules depended in a nonlinear way on the homogenization pressure. With inccreasing homogenization pressure the content of soluble beta-lactoglobulin decreased. Homogenization of milk before or after pasteurization led to some interesting differences in the size of fat globules and the extent of creaming; post pasteurization homogenization produced milk with larger sized fat globules and a greater tendency to cream upon storage at 4 deg C
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