Dairy Emulsion Homogenization & Creaming Calculator

Model milk fat globule mechanical size reduction ($d_{32} < 0.50 ext{ }mu ext{m}$) and Stokes creaming buoyancy rates ($v_{cream} = rac{2 r^2 ( ho_w - ho_f) g}{9 mu}$) in commercial dairy processing: calculate homogenization pressure requirements (200 to 250 bar) to guarantee 6-month shelf-life emulsion stability without separation, and dairy profits.