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hi Phu ty of of fat is adjusted before heating at pasteurization tem-perature. The milk is then added with a stabilizer or it was filled in can and sterilized in the retort. emulsifier and homogenization affected the stability of coconut milk. Increasing homogenizing pressure from 1000 to 5000 psi resulted in increasing stability of coco-nut milk and two-stage homogenization at 1000 and 2000 psi resulted in greater stability of coconut milkCoconut milk is a milky white oil-in-water emulsion extracted from coconut flesh. It plays an important role in many traditional foods of Asian and Pacific regions. Separation of an emulsion into an aqueous phase and cream phase commonly occurs and leads to an unac-ceptably physical defect of either fresh or processed coconut milk. Canning has been found to be a suitable process for preservation of coconut milk. The process starts from extracting the milk from grated coconut meat with or without added water. The percentage Previous research works have demonstrated that fat particle size, dispersion and temperature had significant effects on a stability of foods containing high fat content such as milk, yogurt and cheese (Shaker, Jumah, &amp