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.
