Effect of homogenization temperature on the properties of milk and cream
Moloch. Prom 28: 9-11
The degree of dispersion of fat was assessed by the ratio of turbidities determined at 500 and 1, 000 nm on 1 ml milk diluted to 500 ml to which 1 ml N NaOH had been added, or similarly, on 1 ml cream reconstituted with skim-milk to the fat content of whole milk. Judged in this way the dispersion increased progressively with temp. up to 70 degrees C when milk or 10% cream were homogenized at 100 atm at 30, 40, 50, 60, 70 or 80 degrees C.