Emulsion Flocculation from high pressure homogenisation

Emulsion Flocculation from high pressure homogenisation in reconstituted milk I'm attempting partial homogenisation of a vegetable fat (7.75%) with a small amo…

1. Vivek Dattatray kulkarni reply

   Your 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

2. alex949 reply

   Sorry, 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…