Emulsion Flocculation from high pressure homogenisation

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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?

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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

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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 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.

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