MULTISTAGE PRESSURE REDUCTION DURING HOMO GENIZATION OF CREAM

Multistage pressure reduction (three-or two stages) leads to a marked decrease in viscosity of the homogenized cream compared with one-stage pressure reduction. In this connection larger fat globule diameters o f d(43) have, however, to be accepted when applying total pressures of less than 200 bar. With cream containing 10% fat higher total pressur es along with multistage pressure reduction allow the fat globule diam eter to be kept at the same level and even to reduce it markedly in th e case of cream with 20%. Thus, application of multistage pressure red uction has an advantage over one-stage reduction. In particular as reg ards cream with 20% application of three-stage pressure reduction offe rs further advantages over two-stage pressure reduction which is alrea dy frequently used in practice. Here, the pressure reduction combinati on 250/150/50 bar has proven to be the best by far.