ANALYSIS OF THE SIZE OF FAT GLOBULES IN MILK AND CREAM DISPERSED IN DIFFERENT REAGENTSSOLUTIONS

摘要

This study compared the dimensions of the dispersion of fat globules in dairy products based on microscopic and instrumental methods using laser diffraction. The research involved an analysis of 20% and 10% fat cream and 3.5% fat milk, both non-homogenized and homogenized at 20 MPa and 100 MPa. Chemical compounds affecting the dissociation or disaggregation of casein micelles and fatty globules agglomerates were added to samples intended for instrumental measurements. It was found that those compounds did not have any significant effect on changes of determinants characterizing the dispersion of fat globules in cream, while in milk they determined the size of particles with a decreasing intensity of differences between the parameters under analysisin the following order: non-homogenized milk > milk homogenized at 20 MPa > milk homogenized at 100 MPa.