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The advantages of homogenisation is that it reduces the sensitivity to fat oxidation, gives a better, more even mouthfeel and better stability of cultured milk products.
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Homogenisation index in milk can be quite a controversial topic. One method to check homogenisation index is to let the product stand for at least 24 hours. After this period, measure the butterfat of the top portion and the butterfat of the bottom portion. Calculate bottom value/top value x 100. This percentage will indicate how good the homogenisation is and the closer to 100, the better. Another method is to use a microscope with a measuring scale. If you look at the fat particles under the microscope, the fat particles should be smaller than or equal to 1 micrometer. If anything is larger than this, chances are that the homogenisation was not done properly.
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Mehmet R. Arvas has written: 'The effect of homogenisation on the hot workability of a dilute Al-Mg alloy'
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This process is called homogenisation. Cream is broken into tiny globules and distributed equally throughout the milk.
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Why are tissue ice cold when homogenising them?
Ice cold water is used, to control the experiment to ensure that the enzyme activity is kept constant, therefore the enzymes are unable to affect the homogenisation.
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