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EFFECT OF HOMOGENIZATION ON MILK CONDUCTANCE PROPERTIES
 
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Pol. J. Food Nutr. Sci. 2008;58(1):107–111
 
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The manuscript presents results of investigations aimed at determining changes in conductance properties of raw milk homogenized at pressures of 5, 10, 15 and 20 MPa. Results obtained demonstrated that values of impedance were the highest and those of admittance – the lowest at the applied pressure of ca. 15 MPa, at which additionally the degree of fat globules disintegration appeared to approximate the maximum one (obtained at a pressure of 20 MPa). It was also concluded that the results achieved in the study constitute a basis for further research into the application of electric properties of milk in determination of the degree of fat globules dispersion in the homogenization process of raw milk.
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ISSN:1230-0322