What is homogenized milk?

Homogenized milk is any kind of milk that has been mechanically treated to ensure that it has a smooth, even consistency. The homogenization process usually includes high temperatures, agitation and filtration, all focused on decomposing naturally occurring milk fat molecules. Once these molecules are broken, they remain suspended in milk and resist the ward. This process makes it easier to filter fat for the manufacturer and extends the life of milk.

Why the milk is homogenized

Milk is a combination of fats, proteins and water. When raw milk is left to stand for any time, the fat molecules usually float at the top. This creates a layer of cream that many farmers and raw milk lovers use as a measure of milk quality: the stronger the cream, the better milk. However, many of them consider separation disgusting, not an obstacle that would actually drink liquid.

process

homogenization allows manufacturers to milk cream and milk so that neoThey did. The process is purely mechanical and does not include any ingredients or chemical treatment. The main objective of milk homogenization is to reduce the size of the fat molecules in the milk, because smaller molecules tend to remain suspended in the body of the liquid. Only large globules float to the top.

The process usually begins with agitation. Milk is placed in a large drum or mainly that turns high speeds. Molecules of warm fats are easier to disintegrate than molecules, so that heat is often used. Turbulence caused by agitation begins to decompose fat.

Furthermore, the milk is pushed by narrow sieves or filters. This forces fats to break even more to fit through the microscopic holes. Modern homogenization techniques can reduce fat molecules by a factor of nearly 500.

History and early iteces

The first homogenized milk was made by Frenchman Auguste Gaulin. In 1899 was patented his machine that bYL three-piston Thruster equipped with small filter tubes. Modern mechanisms of agitation and pull have improved on this model and today's tools are able to achieve much smaller fat molecules before imagining Gaulin. Nevertheless, the basic idea remains the same.

Production benefits

The customer's preferences are usually only one of the reasons why milk and milk producers homogenize their milk. On larger farms, this process makes it easier to mix from many different herds. Simply combining milk from two cows or goats to a single container does not always bring a uniform result. Milk with various chemical makeup often do not mix well and the liquid can separate and not always taste the same. In homogenization, however, even very different doses can be one unified whole.

also homogenized milk durability, because the cream cannot rise to the top and cluster together; This allows you to transport over more distances. Large dairies often afterThey are looking for an advantage because it means that they can trade buyers in multiple places. Consumers also often appreciate longer -term milk. Homogenized milk will often last a week or more as soon as it is open, while the separate milk must usually be consumed within a few days.

The filter part of the process also facilitates milk farmers very easy to remove a certain percentage of fat. All famous fats are added in full milk. For 2%, 1%and non -control versions, different percentage of fat, or otherwise used for other applications such as the production of ice cream or butter, are removed and discarded. It is possible to achieve the same results by omitting the measured percentage of separated cream, although the homogenization process makes the calculations much more efficient and more accurate.

Relationship pasteurization

Most dairy products sold in food stores in the United States are pasteurized and homogenized. Although these terms tend to go together, they represent very fromLišný processes. In pasteurization, milk is heated to very high temperatures, and then quickly cooled to kill microbial growth. Pasteurization tends to change the taste of milk, but many consider it necessary to ensure that they are safe to drink for people.

homogenization has nothing to do with safety, but is usually driven by aesthetics and preferences of taste. It is quite possible to have milk that has been homogenized, but not pasteurized or pasteurized, but not homogenized. However, if both processes are to be carried out, homogenization usually comes the last, because the heat of pasteurization tends to facilitate fat disintegration.

Requirements for homogenization

rules usually do not require milk to be homogenized, partly because it is a non-chemical process. However, milk is so often handled that some governments have interfered in the labeling process. For example, in the United States, the government definition of "milk" assumes that it has been subjected to this process. This means that manufacturers do notHe says their milk is homogenized - but to must say something if it is not .

Health Discussion

Homogenized milk is generally considered safe and has long been considered easier to digest than natural cream milk. However, some experts remain asking if they force milk fats to separate people's health.

One of the greatest challenges for homogenized milk concerns heart disease and accumulation of arterial plaque. Some doctors believe that smaller, disturbed milk fat molecules that are the result of homogenization can be easier to bind to the walls of the AR heart, and potentially leading to heart diseases and other diseases. Although this theory has gained great attention, it seems that the same amount of research will refute it and it seems that there is enough information to induce a universal conclusion.