The homogenisation is an important operation in the dairy product processes, characterised by disruption of fat globules and then, coalescence between fat droplets and adsorption of milk proteins (monomers, polymers and aggregates of proteins) and other surfactants on fat droplet surface. Moreover, the homogenisation has often an impact on the textural properties of the products. In the literature, there are some articles dealing with the modelling of the phenomena occurring during the homogenisation. The aim of this work is to express some properties of the texture of the product from the structure. However, the models existing in the literature characterise the structure at a too fine scale to be linked to the texture. Consequently, we attempt to implement a mathematical model able to describe the interface of fat droplets during homogenisation at a mesoscopic scale involving texture. The approach consists in coupling models for the formation of the interface of fat droplets with an expert model to obtain the texture of the product, leading to an integrated knowledge model. This paper focuses on the model of formation of interface of fat droplets, using a mechanistic approach built from literature, expert knowledge and measurements and the qualitative is performed. Afterwards, an expert model, non deterministic, will be built with the output of the mechanistic model and the expert knowledge.