What is homogenization?

Homogenization is a general term that concerns the processing of solution to become uniform. It grows in many industrial and scientific applications, although it is often used specifically for milk, as part of a two -stage process that prepares milk for sale. The first step, pasteurization, sterilizes milk so that it is safer to drink. Homogenization stabilizes it for a smoother feeling in the mouth and taste. When milk permits that have not been subjected to homogenization, creamy adequate globules slowly rise to the top of the milk. Sometimes it is the desired effect, as is the case with the production of skim milk, the extraction of milk fat for use in cream and butter. However, when consumers take milk home, they do not expect to separate. Therefore, two different substances in milk must be mixed so that it does not divide.

In order to achieve homogenization, milk is forced through a very fine screen at V VYSOCE Pressure. The fat particles are falling apart and combined with the watery part of the milk, resulting in a uniform liquid that does not divide because the fat particles are mixed with water. The resulting fluid is known as an emulsion because it represents a combination of two normally non -mixed substances. In the case of homogenized milk, the emulsion is highly stable and will not separate.

When the milk undergoes homogenization, the taste changes slightly. The fat is more evenly distributed throughout the milk, resulting in a more creamy taste and texture. Pasteurization has a much greater impact on the taste of dairy products, but is generally considered necessary because it prevents diseases transmitted by food. Most commercial milk is pasteurized and homogenized, although it is possible to find milk that has not been done by the process of homogenization. Consumers can rarely be able to find completely raw milk.

Some other examples of emulsions include oil and vinegar, mayonnaise and butter. In most cases the emulsion is irreversibleHowever, in some cases the ingredients can separate, indicating incomplete homogenization. This is especially the case of oil bandages and vinegar, which is usually shaken to break fat particles before use. When the emulsions are carried out incorrectly, they will tend to separate, which may be an indicator of poor quality for consumers, especially in mayonnaise. If the allegedly homogenized milk begins to separate, it suggests that homogenization was not properly done or that the milk has deteriorated.