Milk homogenisation (Gaulin)
Homogeneización de la leche (Gaulin)
- Date
- 1899 · confidence high
- Place
- Paris, France
- Credited to
- Auguste Gaulin
- Field
- Life & health
What it is
A machine that forces milk at high pressure through a narrow valve and breaks the fat globules into tiny droplets that no longer rise to form cream. It gave a uniform milk with a smoother taste.
Gaulin showed the homogeniser at the 1900 Paris Universal Exposition.
What it led to
- stable drinking milk without a cream layer
- ice cream, cheese and sauces with stable emulsions
- industrial high-pressure homogenisers