The Effect of Homogenization at Different Temperatures on Some of the Physical Properties of Milk and Cream

Abstract

Summary 1.Data are presented on several properties of milk and cream as influenced by single-stage homogenization at a pressure of 3000 lbs. per square inch at various temperatures ranging from 50° to 175° F. 2.The butterfat in milk and cream must be liquid or in a relatively soft condition in order to obtain, upon homogenization, changes in the recorded properties. 3.The condition of the butterfat existing in milk and cream immediately after adjustment to temperatures between 60° and 90° F. depends upon the temperature treatment of the product prior to its adjustment to these temperatures.