Homogenization of dairy products

Micromixers and microreactors for improved emulsification processes [2, 3, 9, 14, 15, 33] (homogenization of dairy products) Product improvement - reduction of emulsifiers and preservatives in emulsions [16, 18]... 

Enabling new processes (homogenization of dairy products with high fat content [33])... 

K. Schubert, H. Schubert, H. P. Schuchmarm, Design of a microstructured system for homogenization of dairy products with high fat content, Chem. Er. Technol. 2007, 30, 1590-1595. 

Kohler, K., Aguilar, F.A., Hensel, A, Schubert, H., and Schuchmann, H.P. (2009) Design of a micro-structured system for the homogenization of dairy products at high fat content. Part III Influence of geometric parameters. Chemie Ingenieur Technik, 32 (7), 1120-1126. 

The main purpose of homogenization in the dairy industry is for the emulsification of fat. Homogenization results in the creation of smaller fat globules with altered interfaces. A more stable emulsion that is resistant to creaming is usually obtained on homogenization, and this has benefits for fluid milks and dairy products. Homogenization can also have other effects on the functionality of dairy products. For example, heat in combination with shear has been used for the microparticulation of globular proteins. 

Dairy Products. Sodium citrate is an important stabilizer used in whipping cream and vegetable-based dairy substitutes. Addition of sodium citrates to ice cream, ice milk, and frozen desserts before pasteurization and homogenization reduces the viscosity of the mix, making it easier to whip. 

His Tyr Ion-pair HPLC of PA derivatives and fluorimetric detection at 425 nm (Aex = 338 nm). Nova-Pak C-l 8 stationary phase. Mobile phase MeOH, hydrogen-phosphate, heptanesul-fonic acid, pH = 3.0. 1-5 mg/L in cheese Dairy products, infant formulae, yogurt, cheese found in cheese 25-223 mg/L Homogenization with MeOH at T = 60°C, cooling, MeOH addition, filtration. 159... 

Proteins in homogenized dairy products Symmetrical Separation of whey proteins from fat globules fractionation of whey proteins and casein micelles effect of carrier ionic strength, cross-flow rate, pH, and membrane type on retention and size distribution of micelles [M. A. Jussila, G. Yohannes, and M.-L. Riekkola, J. Microcol. Separ. 9 601-609 (1997)]... 

Fats, oils, and lipids are common components of meats, nuts, and dairy products and manufactured goods, such as potato chips, cookies, and chocolate. They are soluble in nonpolar solvents, such as hexane and methylene chloride. The analyte, of course, should also be soluble in the extraction solvent. Typically normal-phase SPE would be used to retain a compound from this extraction solvent. A solid fat may be homogenized in a blender with hexane, filtered or centrifuged, then the solvent would be passed through a normal-phase column for retention of the solute. Another approach is the use of matrix solid-phase dispersion, where the solid would be ground into the silica and C-18 directly, then the analyte eluted directly from the ground mixture with either hexane or methylene chloride. The hexane or methylene chloride extract could then be applied directly to a normal-phase sorbent for separation. Liquid oils may be directly diluted with hexane or methylene chloride and applied to the normal-phase sorbent. Other lipid substances may be handled either as solids or liquids depending on their form. 

The minerals are nsed to fortify various types of products, especially bread and baked goods, breakfast cereals, dairy products, and vegetables. Moreover, they are often mixed with some vitamins and homogeneously distributed in the products. However, in some formulations, it is necessary to adopt measures to protect the micronutrients by some factors that may cause their loss or decrease of bioavailability, such as the use of microencapsulation technique. - ... 

The basic idea of Kohler et al. ]33] to resolve the problem of homogenizing high-fat dairy products is to inject skim milk directly into the disruption zone. On the one... 

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