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Effect of Single and Double Homogenization of Cream upon Coagulation by Heat and Rennet and upon Separation of the Fat

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

1. Homogenization of cream decreases its stability toward coagulation by heat and by rennet. Differences in homogenization temperature and pressure effect the time of coagulation by either heat or rennet in a similar manner.
   
2. Double homogenization at 80°C. (176°F.) when the second pressure is in the vicinity of 500 pounds per square inch is beneficial in increasing the heat stability of creams containing more than 15 per cent butterfat. Use of a pressure in excess of 2000 pounds during rehomogenization decreases the heat stability of a cream below that which is characterized by single stage treatment.
   
3. After several months' undisturbed storage noticeable butter-fat separation occurs in sterilized sweet cream homogenized at pressures as high as 4000 pounds. Increasing pressures of homogenization retard the rate of rise of the fat approximately in proportion to the pressure used. The fat in cream which is rehomogenized separates to a lesser extent than the fat in cream which is homogenized only once.