Effects of fat concentration on the homogenization of cream
SummaryA study has been made of the interdependence of the volume fraction and the degree of dispersion of the fat in creams subjected to single-pass homogenization. The effects of fat volume fraction φ could be incorporated into a semi-empirical correlation of the homogenizing variables established previously. In general, as φ increased from a low value the mean fat globule diameter at first decreased, reached a minimum and subsequently increased. The total area of the fat interface/m.l. volume when the globule diameter was a minimum proved to be independent of the homogenizing pressure and had a value of approximately 1·1 m2; the interface of maximum area was greater than this and, in contrast, its magnitude was pressure-dependent.The overall results have been interpreted in relation to the variability of the disruptive energy within the homogenizing valve, competing effects of globule coalescence and hindered break-up, and the surface-active properties of the milk proteins.