Investigation of the process of structure formation during ultrasonic homogenization of milk

Abstract The article studies the processes of structure formation of milk during homogenization carried out on various equipment. A comparative analysis of the distribution of the sizes of fat globules before and after homogenization is given. The formulation of the probability mathematical model of milk and milk mixture homogenization give the opportunity to identify the real variabilities of the textural composition of milk and milk mixture in optimum performance with the use of statistics facts about dynamics of the fat globules size. The foundation for developing such model was used for experimental results of fat globules within the ultrasound process. The dependences of the density distribution of the sizes of fat globules after ultrasonic treatment are given. Obtained dependences allow conducting statistics analysis of the homogenization of food mass for the evaluation of its total effectiveness and determination of defects.