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Homogenization in the technology of liquid milk



Homogenization in the technology of liquid milk



Prumysl Potravin 29(12): 681-683



In laboratory experiments, skim milk was mixed for 20 s at 75 deg C with 15% or 25% unhomogenized or homogenized (at 10, 13 or 15 MPa) cream to give a content of 3.5-4.25% fat; and whole milk was homogenized at 0, 10, 13, 15 or 20 MPa. Both types of milk cooled to 10 deg C were kept in graduated cylinders and fat contents of 6 consecutive layers were determined after 0, 24, 48, 72 and 96 h.

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