Effect of Single and Double Homogenization of Cream upon Coagulation by Heat and Rennet and upon Separation of the Fat

The widespread use of the homogenizer in the processing of dairy products has made desirable a better knowledge of the physical changes which occur during homogenization. Alterations in the physical equilibria of the milk fat appear to be capable, under certain conditions, of changing the heat stability of the product fully as much as small shifts in pH or in salt balance. Consequently, a change in heat coagulation caused by a change in the distribution of the fat phase can be considered as a part of the general heat stability problem (17).