Milk Homogenization Process: Everything You Need to Know About How It Works

What Does Homogenized Milk Mean?

Milk is an extremely complex food with approximately 100,000 different types of molecules. Homogenization is the separation of fat by blasting it through a nozzle using high pressure and temperature, converting the fat into small particles that can not be detected by your sense of taste as they go past your mouth. Most of the milk in the stores today is homogenized.

What Is Homogenized Milk？

Homogenizer machines are high pressure, heavy duty, pumps which have a specialized valve on the discharge end. The purpose of homogenizers in milk production is to shrink fat globules that would ordinarily measure up to 18 micrometers in diameter down to less than 2 micrometers in diameter (a micrometer is 1-millionth of a meter).

The fat liquid is then pushed through the valve under high pressure into the hot milk, and the fat is uniformly distributed all through the milk. The benefits of milk homogenization are a whiter appearance, a creamier taste, increased uniform viscosity, better ability to whiten coffee, and reduced curd tension (the milk is easier to digest by humans).

Is All Milk Homogenized？

Not every milk is homogenized, some just undergo a procedure called pasteurization, which is the boiling of milk and then abruptly cooling it, to eliminate certain germs. The milk that is found in most supermarkets or other stores that are open to the public are mostly homogenized.

Homogenized Milk

Homogenization is an entire separate process which typically occurs following pasteurization. To make fat molecules in milk separate, homogenization is applied to the milk.

When Did Homogenized Milk Start？

Homogenization was developed in France by August Gaulin in 1899. The first homogenized milk entered the consumer market in the 1920s, and the product has become so popular that almost all milk available in the market is homogenized. The composition of the milk is not affected by homogenization.

Homogenized Milk vs Whole Milk

The milk has been homogenized, and thus, the fat globules are broken into smaller fat droplets that will not float to the surface of a solution. Any milk that is sold in a store is homogenized.

Whole milk is milk which has a minimum milk fat content of 3.25 percent. This is unlike skim, reduced fat, and low fat milk that have smaller percentages of milk fat. That is the only difference between them.

Homogenized Milk Benefits: Why Is Milk Homogenized

The basic advantage of homogenizing milk is that it simply changes the size of the fat globules and thus they are more uniform, and therefore the fat is more evenly distributed throughout the milk. This does not mean that the fat will rise to the surface of the liquid or attach itself to the sides of the container.

Homogenization of commercial milk leads to physical stability, decreasing fat droplet size and incorporation of caseins and a portion of whey proteins at the droplet interface. This seems to enhance the digestion compared to raw milk.

The following are obvious significance of milk Homogenization:

Equal distribution of fat, no cream on the surface.

Full-bodied flavor

Fairer, sweeter color.

Greater shelf life (as much as 11 days or more)

What Occurs When Milk Is Homogenized

Homogenization of milk is done not to produce a good taste but to provide milk with the rich and white color and smooth texture that is familiar. This process will not allow cream to rise to the surface and it will not force you to pour back the cream into the milk and then drink it. The process of homogenization does not affect the taste or the composition of your milk.

How Long Does Homogenized Milk Last

The smaller the fat globules in the milk, the longer the shelf life of the milk. And the more pressure and energy input required by the homogenizer, the smaller the fat globules. The duration of milk passing through this process is long, and good homogenization is an essential requirement.

Homogenization Of Milk

Homogenization of milk involves treatment of the milk to remove the fat globules and to make the final product smoother and less fatty. There are several reasons why most liquids found in supermarkets or stores need to be homogenized.

Milk Homogenization: What’s The Purpose And Importance

Homogenization of milk involves the processing of milk in order to remove the fat globules and smooth out the final product and reduce the fat content. There are several reasons why most liquids in supermarkets or stores have to be homogenized.

• By homogenizing milk, it continues to be fresh even after a long period.
• Homogenization helps in the digestion of milk.
• Homogenization improves the flavor and color of milk.
• Homogenized milk is an amazing commodity to cook and prepare some cuisines.

How To Homogenize Milk?

Milk Homogenization Process Step by Step

The raw milk is taken through an atomizer to create small particles that help to disperse the fat evenly in the milk so that it does not rise to the top of the container. This process is done in two stages:

The machine squeezes the milk first through microscopic pores or tubes. The fats start separating as the pressure increases because of the small size of the pores, and the continuous movement of milk. It goes without saying that the smaller the particle, the greater the pressure. Milk is normally packed in 2,000-3,000 pounds per square inch. That being said, some of these emulsifying machines can reach up to 14,500 psi of pressure.

The second phase of homogenization is to dissolve these clumps and to evenly spread the particles all across the milk. All these stages are preceded by pasteurization.

Milk Homogenizer Machine

A milk homogenizer machine can pressurize the milk and spread the macromolecular components of the milk more precisely. The machine operates essentially on two effects namely the Cavitation effect and secondly, the Shearing effect. The homogenized will be more homogeneous, the flavor will be purer, and there will be no floating fat.

Homogenization in Milk Processing

The milk homogenizer machine is mainly used in the food processing industry to refine the material liquid by the three times action of extrusion, powerful impact, and pressure loss expansion, so that the components can be more equally mixed with each other. Whiteness of homogenized milk will be enhanced. Milk homogenizer is an important equipment of food, dairy and beverage processing industry.

Industrial Processing of Milk

Milk is a perishable good and therefore it is normally processed within a few hours of collection, here are the steps followed in industrial milk processing:

• Collection: By mechanical vacuum milking machine.
• Separation: in a clarifier or a separator the milk is rotated by a series of conical disks within an enclosure.
• Fortification: Vitamin A and D by use of peristaltic pump.
• Pasteurization
• Homogenization
• Packaging

Milk Collection Process

• Cows are milked using vacuum cups that are attached to the teats.
• The milk is pumped through stainless steel pipes into huge refrigerated vats where it is stored at 5 o C or lower.
• Milk is shipped via tankers to a milk plant within 48 hrs and pasteurized and homogenized.

Centrifugal Separating

In this process, some or all of the cream is removed by high speed spinning to produce reduced-fat, low-fat, or skim milk. Skim milk solids may be returned to improve the taste and texture and add nutrients such as protein and calcium.

Fortifying

At this point, vitamins A and D can be added by using a peristaltic pump to the milk. A clarifier removes any dirt or bacteria or silt that can be found in raw milk. Then the milk is fortified and pasteurized.

Pasteurizing

The milk, be it whole milk, skim milk or homogenized milk, is directed to a pasteurizer to kill the microorganisms. The high-temperature, short-time (HTST) process is the most common form of pasteurization where milk is sent through the pasteurizer at a steady flow and constant temperature.

Homogenizing

Most milk is homogenized to reduce the diameter of the remaining milk fat particles. This prevents the separation and rise of the fat in the milk to the surface as cream. It also ensures that the fat in the milk is evenly distributed in the milk.

Ultrafiltration

This pulls milk across a membrane at moderate pressure, containing protein, fat globules, and a relatively large amount of complexes of calcium.

Osmosis

This is broken down into two; Reverse and Ultra. In the dairy industry, the reverse osmosis (RO) plant is designed to concentrate milk to reduce the volume of shipment and transport expenses. Milk contains approximately 87 percent water and 13 percent of solid. The chilled milk is de-watered by the milk concentration process with very small holes of the RO-membranes.

Spray drying

It is applied to extract water in milk so as to make powdered milk products. The milk nutritional value is fixed.

Permeate

Milk is strained through a fine mesh and the lactose (milk sugar), vitamins and minerals that make it through are known as permeate.

Processing of Milk in Dairy Industry: Types of Milk Processing

The most valuable source of protein based on milk processing wikipedia which individuals everywhere in the world consume is milk. On many dairy farms, milk is sold as raw milk that has been treated to enhance the number of nutrients.

Dairy milk processing

The milk is centrifuged to separate the cream and the milk. After the separation, the cream and the remaining milk are mixed and used to give the necessary fat content to the different types of milk produced.

Buttermilk processing

Butter milk is made by boiling skim or low fat milk to 88 degrees Celsius (180 to 190 degrees Fahrenheit) within 30 minutes or 90 degrees Celsius (195 degrees Fahrenheit) within two to three minutes. This heating method is applied to kill and inactivate any naturally occurring bacteria and denature the protein (separation of liquid and solids) to reduce the quantity of whey.

Soya milk processing

Conventionally soymilk is made by putting the soybeans in water overnight and grinding the beans with water added in the entire grinding process. Full fat flakes, grits, or flour may also be used as the soymilk slurry. The resulting slurry is cooked and stirred at 1-30 minutes (based on the temperature).

Almond milk processing

Soaking and grinding almonds in a lot of water is the common manufacturing method. On straining the almond pulp, a milky white fluid is obtained (flesh). Almond butter can also be used to make almond milk by mixing it with water.

Skimmed milk processing

Skimmed milk is produced by the act of extracting the fat of whole milk. This is usually achieved by boiling whole milk (raw fresh milk) and then letting it rest over a certain time. One of the best sources of calcium is skimmed milk which contains approximately 300 mg of calcium in a cup.

Condensed milk processing

Sweetened condensed milk is made by adding sugar to whole milk and evaporating all the water in the milk. The product is canned or packed in non-sterile containers and sugar is used as a preservative.

Cow Milk Processing

They are milked by vacuum cups attached to the teats of cows. The milk is taken to large refrigerated vats by stainless steel pipes and stored at 50 C or below.

Coconut Milk Processing

The conventional method of coconut milk production is to shred coconut meat, mix it with hot water and strain it through a cheesecloth. It produces a fatty and rich liquid called coconut cream.

Goat Milk Processing

The basic processing processes involved in the processing of fluid goat milk resemble those involved in the processing of cow milk. The key processes and methods that are used are milk reception, filtering, standardization, pasteurization, chilling, packaging, storing and distributing fluid goat milk.

Aseptic milk processing

The milk is processed by ultra-high temperature pasteurization, which kills any dangerous bacteria in the milk, and then immediately bottled in a sterile environment in special containers that allow no air to enter the milk.

Ultrafiltration milk processing

The ultrafiltration (UF) membrane separates the feed (such as skim milk) into two streams, permitting water, dissolved salts, lactose, and acids to pass through and retaining (and thereby concentrating) proteins and fat.

Equipment Used in Milk Processing (A Complete Milk Equipment List)

A number of dairy processing equipment are used during the process of dairy product collection to packaging. Beyond spelling out this processes clearly these machines facilitate processing.

Milk Pasteurization Machine

The milk pasteurizers machines can eliminate the pathogenic germs which are dangerous to the human health and the milk quality is maintained to the maximum possible level. The milk pasteurization machine is based on the principle of tuberculosis bacillus destruction curve and cream separation thermal destruction curve.

Spray Dryer Milk Powder

The most used process to make milk powders is spray drying. The powder is formed by changing liquid milk into a suspension or milk concentration. When this concentration is dried by hot air spray, it is left with milk powder after evaporation and chilling.

Centrifugation Machine for Milk

A centrifugal milk separator machine is characterized by conical discs that turn at 6,000 to 10,000 revolutions per minute in a bowl (drum), and varies according to type. As whole milk is introduced into the bowl it is centrifugally pushed through the holes in the discs.

Milk Bottling Equipment

The semi-processing phase of milk that needs to be properly carried out, between sterilization of the bottle and packaging. The size of the bottle varies with the price of production and the market price, this machine is used to fix the leads once they are measured.

Homogenizer Machine for Milk

The mechanical homogenization of milk involves treatment of the fat molecules in milk by reducing the width of the fat globules and crushing them into smaller globules thereby increasing the number of fat globules in the milk. The machine that is utilized to perform this process is a milk homogenizer.

Milk Mixing Tank

The tanks can either consist of one stainless steel casing, or an insulated type. Temperature control can also be installed. Insulated tanks are insulated with mineral wool and a jacket placed around the outer shell is used to pump a heating / cooling medium through the inner shell.

Boiler for Milk Processing

Milk industry boiler plays a crucial role in making sure that the raw milk contains no pathogens and other dangerous germs. To ensure that raw milk is safe to consume and other milk processing procedures, raw milk is heated in steam boilers.

Dairy Processing Equipment Manufacturers

YUANYANG food mixers can be designed and constructed exclusively to suit the needs of the respective clients as each food production process is unique and no two manufacturing processes are similar. YUANYANG has a good understanding of the application requirements of each application in the mixing process. Years of research have allowed us to provide clients in most industries with a range of mixing solutions.

YUANYANG products are designed uniquely, stable, super service and competitive in cost and over the years have created a mark of good reputation.

Conclusion

There are pros and cons of homogenizing milk. The health problems basically manifest themselves when you consume large amounts of homogenized milk. The mechanical process of homogenization has no additives. Large-scale dairy farms can find it convenient to homogenize milk because the process allows them to mix milk of different herds without any issues.