High-pressure homogenisation - is it useful for dairy?

摘要

Homogenisers are used widely in the dairy industry, mostly for producinghomogenised milk and yoghurt. These normally operate at pressures of around 25 megaPascals (MPa), with some as high as 40MPa. They reduce the size of milk-fat globules from an average diameter of around three microns to < 1pm and coat these small globules with milk proteins - mostly caseins - so they become denser and do not rise to the surface of milk and cause a cream layer. They have little effect on bacteria or the chemical components of milk.