Advances in dairy Research
Open Access

Homogenised Milk

Homogenized milk is milk which has been treated to ensure breakup of the fat globules to such an extent that, after 48 hours of quiescent storage at 45^oF., no visible cream separation occurs on the milk, and the fat percentage of the top 100 milliliters of milk in a quart, or of proportionate volumes in containers of other sizes, does not differ by more than 10 percent from the fat percentage of the remaining milk as determined after thorough mixing. The word "milk" shall be interpreted to include homogenized milk

Related Journals to Homogenised Milk

Nutrition & Food Sciences, Food & Nutritional Disorders, Advances in Dairy Research, Food: Microbiology, Safety & Hygiene, Netherlands Milk and Dairy Journal, International Dairy Journal, Australian Journal of Dairy Technology, Journal of Dairy Research, Dairy Science and Technology