MILK HOMOGENISING METHOD

摘要

The invention relates to the food industry, in particular to milk homogenising methods and can be also used for homogenising cream. The inventive milk homogenising method consists in exposing a milk to a acoustical cavitation energy action whose alternating pressure amplitude in a crest of acoustic waves is equal or 2.5 times greater than the milk static pressure. Prior to milk homogenisation, proteins are added therein in a quantity equal to or greater than C_p dS, wherein C_p is a milk initial protein content, dS is the expected relative increase of the milk fat phase specific area as homogenisation result. The cavitation action initiates, by means of temperature and pressure fluctuation, the dissociation of the milk emulsion medium, i.e. water, into hydrogen ions and hydroxyls and the removal of fatty acid residues from milk fat triglycerides, thereby resulting in a partial hydrolysis thereof, thereby subsequently producing di- and monoglycerides in the form of the stabilisers of the water-fat emulsion of the homogenisable milk due to the double dissolubility thereof. Due to the fact that proteins are also emulsion stabilisers, they are added during homogenisation in a quantity which is at least proportional to the fat specific area increase. Fat hydrolysis products and the added proteins produce, on the newly formed boundary lines of the milk emulsion phases, a separation sheath which prevents the homogenised milk from stratification and milk fat coagulation.