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OUM-NESTLE 2008 4
1. LECTURE NOTES 04/08 “HOMOGENIZATION PROCESS” SAIFUL IRWAN ZUBAIRI PMIFT, Grad B.E.M. B. Eng. (Chemical-Bioprocess) (Hons.), UTM M. Eng. (Bioprocess), UTM ROOM NO.: 2166, CHEMISTRY BUILDING, TEL. (OFF.): 03-89215828, FOOD SCIENCE PROGRAMME, CENTRE OF CHEMICAL SCIENCES AND FOOD TECHNOLOGY, UKM BANGI, SELANGOR 28 MAY 2008
16. Assignment: 1. What is the process of homogenization? 2. Why is it used for milk? 1. Homogenization : One of the oldest applications of homogenization is in milk processing, aim to prevent @ delay the separation of cream from the rest of the emulsion. This is done by forcing the milk at high pressure through small orifices. 2. Milk contains little globs of fat which rise to the surface as what we call cream. Homogenization breaks these little globs of fat into very tiny globs which are so small that the force making them rise to the top doesn't overwhelm random bumps and swirls from the milk around them.
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