A method for the high-pressure homogenization of a milk emulsion

摘要

The invention relates to a method of manufacture of a fermented product or of a dessert, with a stage of high-pressure homogenization of an emulsion based on a milk, characterized in that the homogenization pressure p is greater than 400 bars and less than 2000 bars, in that the total quantity of fat in the emulsion is between 2% and 10% by weight, and in that the total quantity of matter protein is between 2% and 5% by weight.