Particle Size Distribution Analyzer AN135 A A A p p p p p p l l l i i i c c c a a a t t t i i i o o o n n n s s s N N N o o o t t t e e e Milk Homogenization 2 nd Stage Homogenized Product Adjustable valve handle Unhomogenized Product 1 st Stage Figure 1 HOMOGENIZATION OF MILK Milk is an emulsion that is homogenized to reduce the average particle size, which improve its consistency and extends shelf life. The homogenization process is expensive and careful control of the process can improve quality and consistency and reduce operating costs. Background Milk is a very complex food containing over 100,000 different molecular species. Cow’s milk is composed of 87% water, 3.5% protein, 3.7% fat, 4.9% lactose, and 0.7% salts. The main components o

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