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Influence of Homogenization on the Curd Tension of Milk^*

Department of Dairy Husbandry, University of Idaho, Moscow, Idaho

ABSTRACT

1. Homogenization at pressures of 500, 1,000, or 2,000 pounds reduced the curd tension of milk approximately 25, 46, and 53 per cent respectively.
   
2. Single-stage and two-stage homogenizers were equally effective in reducing the curd tension of milk.
   
3. The higher the curd tension of the original milk, the greater was the percentage reduction after homogenization.
   
4. Homogenization might be used to further lower the curd tension of soft curd milk or to make soft curd milk out of milk of medium curd tension (30 and 60 grams), or reduce high curd tension milk to medium curd tension.
   

^* Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research paper No. 106.