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Application: Cheese

Recommended Product: Omni Macro homogenizer and Omni TH tissue homogenizer

Summary:

The mixture was homogenized for 3 minutes with an OMNI-MACRO homogenizer using a 35 mm generator and operating at 6000 rpm. The homogenized mixture was combined with 3000 g skim milk preheated to 90° F. and rehomogenized for an additional 3 minutes on the same assembly at 8000 rpm in a 5 liter plastic beaker. At two minutes into the final homogenization step the starter culture was added. Prior to use in each experiment, 1.5 g of the lyophilized starter culture was dispersed into 100 ml of the preheated skim milk by means of an Omni TH tissue homogenizer (micro-dispersator model 1000) using a 10 mm generator operating at 10,000 rpm.

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