Effect of fat content and homogenization on milk creaming

INTRODUCTION Milk is a colloidal dispersion of particles (droplets of fat, micelles of proteins, lactose …) in an aqueous phase. There are many different industrial treatments of milk that lead to production of different milks: 1. sterilization (UHT, pasteurization, microfiltration…) 2. centrifugation to fully or partially remove the cream 3. Addition of vitamins, calcium or other minerals, flavors etc. 4. reduction of lactose and so on. Depending on the final product, a “homogenization process” can be performed to uniform the size of fat globules, in order to delay the creaming phenomena and consequently extend the shelf life of milk. In this application note, we propose a method to detect the effect of homogenization process on the stability of milk with different fat content.