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that does not separate. In milk, the fat globules are broken up into small particles that form a stable emulsion in the milk, that is, the fat globules do not rise by gravity to form a cream line. Today, most fluid milk products are homogenized.

A homogenizer is a high-pressure positive pump in which milk is forced through small passages under pressure of 14-17 MPa (2000-2500 psi) at velocities of approximately 183-244 m/s. The fat globules are broken up as a result of a combination of factors, namely shearing, impingement, distention, and cavitation. Fat globules in raw milk (1-15 /¡m in diameter) are reduced to 1 to 2 //m by homogenization.

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