Emulsion Flocculation from high pressure homogenisation in reconstituted milk
I'm attempting partial homogenisation of a vegetable fat (7.75%) with a small amount of micellar casein (0.4%). This is to be recombined with a casein (8%) and water mixture after to make a reconstituted milk to be used in cheesemaking. When I run the fat mixture through a 2 stage high pressure homogeniser (240 bar / 30 bar) I see clumpy flocculated mixture coming out the other end that rapidly creams and separates from the water phase.
Has anyone had a similar issue before? How can I prevent this happening?
Vivek Dattatray kulkarni reply
postedYour are using fat 7.75 which is too high in final cheese milk make total fat 2.8
No homogenisarion required
Keep temp 33 deg cel
alex949 reply
postedSorry, I should add. This is partial homogenisation so the fat is separate to the bulk of the casein mixture, only a little casein is added to the fat to help emulsify. Therefore the fat is double the concentration of the final mixture. I can't do full stream homogenisation because we're unable to rennet afterwards if the casein goes through too.