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
This
preview
has intentionally blurred sections.
Sign up to view the full version.
