Homogenization is a process of micronization of fat globules in milk to achieve the uniform consistency and taste

1. HOMOGENIZATION OF MILK

2. Homogenization theory

3. Difference between
Pasteurization and Homogenization
• Pasteurization – to make milk safer
• Homogenization – for consistency and
taste
• homogenization is carried out after
pasteurization

4. 2 stage homogenization process

5. Mechanism

6. Contd..
• fat globule reduction
in 1st stage
tendency for clumping or
clustering of the reduced fat globules.
• In 2nd stage valve permits the separation
of those clusters into individual fat
globules.

7. Advantages
• Smaller fat globules leading to less
cream-line formation
• Increased digestibility
• Whiter and more appetizing colour
• More full-bodied flavour
• Better stability of cultured milk products