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Lecture_7___milk_homogenization

Lecture_7___milk_homogenization - Homogenization of Milk...

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1 Homogenization of Milk Fat Carmen I. Moraru Cornell University Homogenization - Patented by Auguste Gaulin in 1899 - It is a hydrodynamic process that causes disruption of native fat globules and formation of much smaller and homogeneous globules, surrounded by a newly formed membrane. - Reduces milk fat globule size from about 3.5 μm in diameter to below 1 μm. Oil & water emulsion before Oil & Water emulsion after homogenization: average size 8 μ m homogenization: average size 1 μ m
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