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The Incorporation of Air During the Homogenization of Cream and of Ice Cream Mixes

Bureau of Dairy Industry, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

In this series of experiments conducted to determine the amount of air that might be incorporated in creams and ice cream mixes during homogenization the maximum increase in volume that was attained under normal conditions was 4.25 per cent. When one homogenizer valve was clogged the maximum increase in volume amounted to 11.16 per cent. These values were not attained under normal conditions unless the homogenization temperature was unusually low. At the usual homogenization temperatures, or at those near pasteurization temperature, no significant increases in volume were obtained in either the cream or ice cream mixes.