Fat Separation in Evaporated Milk I. Homogenization, Separation, and Viscosity Tests

Abstract

The problem of fat separation in evaporated milk can be divided into at least three factors. The extent of fat separation is inversely related to the viscosity, directly related to the square of the radii of the fat particles and directly related to the density difference between the fat particles and the suspending phase. A suggested procedure is given for determining the effectiveness of homogenization. This method is based on the total effect, or the result of the rate of travel, of the fat particles. Extending the same logic, a method is given for determining the extent of gravity fat separation during storage. In addition, the procedure and description are given for a modified Gardner Mobilometer as a means of measuring viscosity. These methods were applied to samples of commercially prepared evaporated milk, and the correlation between the tests was highly significant. © 1954, American Dairy Science Association. All rights reserved.