The Underestimated D[5;3]: Determining Homogenization Efficiency of Milk by Laser Diffraction
Milk homogenization reduces the size of milk fat globules and helps extend shelf life, but traditional methods for measuring homogenization efficiency (HE) are labor-intensive. Litesizer DIF measurements, particularly D[5;3] values, provide a fast way to estimate HE for process control. They can also reveal ageing-related changes, for storage stability studies.
Introduction
Milk is a complex emulsion containing water, fat, lactose, proteins, minerals and vitamins. Milk fat is present as triglyceride-rich fat globules dispersed in the aqueous whey phase. These particles typically range from 0.1 μm to 10 μm in diameter, with an average size of 3 μm to 4 μm, and are stabilized by a membrane composed of phospholipids, glycolipids, and proteins (Figure 1) (1) (2). Because fat globules have a lower density than water, they rise to the surface when milk is left to stand, forming a cream layer. This process, known as creaming, limits shelf life and is influenced by fat globule size, package geometry, milk quality, and cold-storage-induced aggregation by cryoagglutinins (1).
To reduce creaming, milk is homogenized during industrial processing. In this process, milk is forced through a narrow gap at high pressure, reducing the size of the milk fat globules. The final droplet size depends on process parameters, such as pressure and gap geometry, as well as milk properties, including fat and protein content.
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