Dairy At Glance
Homogenisation Of Milk

Homogenisation Of Milk

 

If you take a pail of fresh milk straight from a cow put it in the refrigerator for some time, you will find all of the cream will completely separate, leaving you with skim milk and a layer of cream.

To make milk with fat, you need the cream to stay suspended in the milk. Homogenization is the process of breaking up the fat globules in cream to such a small size that they remain suspended evenly in the milk rather than separating out and floating to the surface.

Homogenisation  is process by which two mutually non soluble liquid are mixed in such a way that they become or mix togather as they are same throughout. (The prefix homo- coming from the Greek, meaning the same.) This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the the milk.

Milk homogenization is accomplished by mixing massive amounts of harvested milk to create a constant, then forcing the milk at high pressure through small holes. The other method of homogenization is by the use of uses extruders,hammermills, or colloid mills to mill (grind) solids.Some times it is also understood to be churning the milk in Mixer.

Milk homogenization is an essential tool of the milk food industry to prevent creating various levels of flavor and fat concentration.

Another application of homogenization is in soft drinks like cola products. The reactant mixture is rendered to intense homogenization, to as much as 35,000 psi, so that various constituents do not separate out during storage or distribution.

 

Reference http://en.wikipedia.org/

Akshay Sadana

Contribute by our News Journalist Akshay Sadana (New Jersery)