Abstract
ABSTRACTMilk fat globules with crystalline fat content were sheared in defined flow conditions in order to ascertain the critical strain rate, which led to destabilization of the fat globules. Based on a fluid‐mechanical model which considered the influence of the dispersed phase, a critical shear rate was defined. The model predicted a linear decrease in destabilization shear rate coupled with an increase in fat volume concentration. This interrelationship was confirmed in experiments. Fat globule stability, as related to shear strain rate, increased at decreasing temperatures. Critical shear rates for milk and cream should be calculated at a fat content not exceeding 45% for temperatures between 5 and 20°C. Any motion at higher fat content had a destabilizing effect on fat globules.
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