Homogenization of Milk | High-Pressure Homogenizers

摘要: High-pressure homogenization of milk is a process introduced quite recently whereby pressures up to 400 MPa can be achieved. The higher allow for considerably smaller fat globules achieved than in conventional homogenization, that is, at 10–30 MPa. Particularly acid-coagulated products, example, yogurt, the small high-pressure homogenized have been shown promising improving texture reduced-protein products. high during are accompanied by considerable increases temperature, ∼50 °C 300 MPa, as result which enzymes and bacteria may inactivated. provide single-step alternative pasteurization milk, provided conditions optimized such spoilage lipoprotein lipase inactivated without creating clusters globules.