What is the effect of homogenization on milk
Method of milk homogenization:
With the help of shear force and pressure of milk homogenizer, milk can pass through slit at high speed;
Under the combined action of turbulence and cavitation, the fat globules in milk were broken, the average diameter of the fat globules decreased and the total surface area increased;
Thus, the amount of casein adsorbed from the milk and the relative density of the fat globules were increased to slow down the rising trend of the fat globules.
Benefits of homogenization:
Homogenization can bring higher quality and high taste food to life, so its position in people’s daily life is becoming more and more important;
Homogenization plays an increasingly important role in modern food processing industry;
The suspension stability of most liquid foods, including milk and beverage, can be improved by homogenization.
Homogenization is often used in the production of food or chemical industry. Homogenization in food processing refers to the refinement of materials under the triple action of extrusion, strong impact and pressure loss expansion, so that materials can be more evenly mixed with each other. For example, homogenizer is used in dairy processing to make the fat in cow’s milk smaller and make the whole product system more stable.