Jf. Hardham et al., Effect of homogenisation and microfluidisation on the extent of fat separation during storage of UHT milk, AUST J DAIR, 55(1), 2000, pp. 16-22
The extent of fat separation occurring during storage of UHT milk homogenis
ed using conventional valve homogenisers was compared to milk emulsified us
ing a microfluidiser. High-pressure microfluidisation of milk reduced the e
xtent of fat separation during storage of UHT milk samples. Only slight fat
separation was found in microfluidised UHT milk samples after 9 months sto
rage at 25 degrees C, compared to moderate fat separation after 2-3 months
storage for milk subjected to conventional valve homogenisation. Samples ho
mogenised before UHT processing with a conventional homogeniser developed m
oderate fat separation after 2 months storage, while a similar extent of fa
t separation was not evident until after 4 months storage with samples homo
genised after UHT processing. High-pressure microfluidisation resulted in a
fat globule particle size about 25% smaller than that found with homogenis
ed milk. There was no major change in fat globule size over the storage per
iod.