Homogenization of Milk
Homogenization is the disintegration if particles in which uniformly or non-uniformly distributed phases of a liquid reach a higher level of mixing and the distribution level stabilizes.
The main purpose of homogenization in the dairy industry is to reduce the size of the fat globules and achieve a uniform diameter of 0.5 – 1 um. This results in both desirable and non desirable changes.
Advantages are:
- Increase of the total surface of the fat globule, which prevents or delays creaming of the fat and increases light reflection
- Enhancement of taste and texture
- Increase in digestibility
Disadvantages are:
- Increased area for attack of microbial lipase, resulting lipolytic changes
- Increased sensitivity to light influences, leading to taste defects such as “rancid’” “soapy” or “oxidized”
- Increased area for microbial contamination
- Reduced thermal stability of the protein (homogenization must be one after the UHT treatment for UHT milk)
Homogenization of Milk
