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

Goulden, J. D. S.; Phipps, L. W.

doi:10.1017/s0022029900018100

Cited by 39 publications

(22 citation statements)

References 3 publications

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“…This neutrally buoyant mixture was exponent was found to decrease at higher fat contents, leadused as the dispersed phase for the preparation of all the ing to larger drop sizes, possibly due to the opposing effect emulsions. Equal volumes of 1% sodium lauryl sulfate of drop coalescence (18). Drop size was found to be smaller (SLS) solution were added to the withdrawn sample of the at higher temperature, this effect being more pronounced for emulsion to prevent drop coalescence before the sample was higher-fat-content creams.…”

Section: Methodsmentioning

confidence: 99%

Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Mohan

Narsimhan

1997

Journal of Colloid and Interface Science

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Section: Methodsmentioning

confidence: 99%

Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Mohan

Narsimhan

1997

Journal of Colloid and Interface Science

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“…Effect of emulsification pressure It was empirically shown (Goulden and Phipps, 1964;among others) and then vindicated by Walstra (1969Walstra ( , 1975) that classic homogenization processes (the systems of Manton-Gaulin or Rannie), at moderate emulsification pressures (0.25 MPa s P s 40.5 MPa), using milk, cream with a fat concentration of cP~12% or any other dilute emulsion, could be quantified by a relation such as d oc pm where the exo Robin etai ponent m has a value of -3/5 ([1]). The exponent_m in the descending slope of the fig 1) is of the order -0.53 ± 0.04.…”

Section: Influence Of Process Variables On the Size Distribution Of Fmentioning

confidence: 99%

Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules

Robin

Blanchot

Vuillemard

et al. 1992

Lait

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5ummary-The influence of certain process variables (pressure and temperature) as weil as composition variables (fat, protein and low molecular weight emulsifier concentrations) on the size distribution of milk fat globules was studied in a dairy model emulsicn (oil-in-water) width (cv) to the emulsification pressure (7.8-76.3 MPa) and temperature (35-100 oC), and to sodium caseinate (0.5-3.9 wt%), butter oil (5.2-14.7 wt%) and monoglyceride (0.08-0.88 wt%) concentrations. These 2 functions account respectively for 93.7 and 81.7% of the variation in the average diameterand in the size distribution width of the microfluidized fat globules and were used to explain certain interactions between the different variables affecting the size of the microfluidized fat globules. They were also used to demonstrate the existence of the optimal conditions that correspond to the extremes of the average particle diameter and of the distribution width of the fat globules. Finally, these 2 functions allowed us to predict fat globule size parameters as a function of process and formulation conditions.

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“…The cream is diluted with skim milk to a fat content of 15 -17 vol.-%, then homogenized [6] and diluted again to target fat concentrations (of, e.g., 3.5 vol.-% in full cream milk). This step-wise partial homogenization process enables reducing process costs as the volume to be compressed by high pressures is reduced.…”

Section: Introductionmentioning

confidence: 99%

Design of a Micro‐Structured System for the Homogenization of Dairy Products at High Fat Content – Part III: Influence of Geometric Parameters

et al. 2009

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Partial homogenization using a microstructured SHM (Simultaneous Homogenizing and Mixing) valve (as presented in part I) significantly reduces aggregation of fat globules during their homogenization by feeding the continuous phase directly into the droplet disruption zone. It allows homogenizing cream up to at least 42 vol.-% of fat, thus reducing processing costs significantly without loss in product quality (process intensification). In contrary to conventional milk technology, droplet sizes can be reduced at high fat contents with increasing pressure or increasing temperature of the homogenized stream (as presented in part II). This breaks new ground in dairy product design. In part III our focus is set on the influence of the SHM valve geometry on the homogenization results. No significant influence was found for the shape of the flow channels. In contrast, the distance at which the mixing streams enter has a significant impact on the homogenization results. For standard SHM valves with a T-shaped mixing unit we found an optimal distance at around 5 mm behind the valve outlet. In order to separate the tasks of implying a counter-pressure and instant diluting, an SHM2 double-valve configuration is suggested combining a double homogenization valve with a mixing unit. This offers the possibility to profit from counter-pressure just as well as in full-stream homogenization and gives more freedom in the mixing inlet design. Optimal distances for the mixing stream inlet are between 0 and 5 mm.

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

Cited by 39 publications

References 3 publications

Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

Microfluidization of dairy model emulsions. I. Preparation of emulsions and influence of processing and formulation on the size distribution of milk fat globules

Design of a Micro‐Structured System for the Homogenization of Dairy Products at High Fat Content – Part III: Influence of Geometric Parameters

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