This article (IOP Con. Series: Earth and Enviro. Sci. 954) studies the processes of structure formation of milk during homogenisation carried out on various equipment. A comparative analysis of the distribution of the sizes of fat globules before andafter homogenisation is given.The formulation of the probability mathematical model of milk and milk mixture homogenisation 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.
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