Summary The homogenization of milk and cream with a piston-type homogenizer has been studied. An examination has been made of the influences upon the mean fat globule diameters of changes in milk fat content, flow rate and homogenization temperature. The results are discussed in terms of the variations in the parameters q and P 0 of the empirical equation d = ( P 0 / P ) q relating the globule diameter d to applied pressure P .
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Goulden et al. (1964) studied this question.
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