date:Jan 18, 2019
int for safety in the process chain, and it is designed for the destruction of pathogenic microorganisms. The mix is also homogenised to form a fat emulsion by breaking down or reducing the size of the fat globules found in the mix (milk or cream) to less than 1 m.
Homogenisation reduces size of fat globules, increases surface area, gives a smoother texture and richness, increases resistance to melting, better air stability and so on. As clustering of the fat is reduced, a thinner and more rapi