In this system an increase of the homogenisation pressure resulted in a reduced amount of sediment and a reduced sedimentation velocity.
A more intense homogenisation would result in an increased number of small protein particles (Glahn, 1982) and, therefore, relatively more pectin would be required to cover all these particles sufficiently in order to obtain a stable system.
Since the system used in this experiment remained stable after homogenisation, there was apparently enough pectin available to stabilise the acid milk protein system