Establishing an optimal size for fat droplets in dairy emulsions such as milk, ice-cream and cream liqueurs is essential for commercial success. Emulsification to a smaller droplet size tends to improve product quality but increases manufacturing costs. In this article, Dr Sarennah Longworth-Cook, Product Technical Specialist at Malvern Instruments, looks at particle sizing techniques that can be helpful, focusing on the application of laser diffraction.

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